Ika Kokonas (fish And Coconut Stew)
Ika Kokonas, or Fish and Coconut Stew, is a traditional dish from Melanesian cuisine that features the delicious combination of fresh fish and creamy coconut milk. This hearty stew is flavored with aromatic herbs and spices, making it a comforting and satisfying meal.
Ingredients
- 1 lb fresh fish fillets, cut into chunks
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) coconut milk
- 1 cup chicken or fish stock
- 2 tomatoes, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- Salt and pepper to taste
- 2 tablespoons cooking oil
Instructions
- In a large pot, heat the cooking oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the red bell pepper and tomatoes, and cook for a few minutes until the vegetables start to soften.
- Stir in the curry powder and season with salt and pepper.
- Pour in the coconut milk and chicken or fish stock, and bring the mixture to a gentle simmer.
- Add the fish chunks to the pot and let them cook in the coconut stew for about 10-15 minutes, or until the fish is cooked through.
- Once the fish is cooked, sprinkle fresh cilantro over the stew and give it a gentle stir.
- Adjust the seasoning if needed, then remove the pot from the heat.
- Serve the Ika Kokonas hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Ika Kokonas with a side of steamed rice and a fresh green salad for a complete meal.
Tips & tricks
Tips: Use a firm-fleshed fish such as snapper, grouper, or mahi-mahi for the best results in this stew.
Cost
$15