Very Green Fish Stew

• Green Sauce
• cup cilantro leaf (including tender stems)↗1
• cup basil leaves↗1
• cup mint leaf↗1⁄4
• inches piece fresh ginger, peeled and thickly sliced2
• garlic cloves↗2
• small Thai chiles or 2 small serrano chilies, chopped↗2
• cup grated unsweetened coconut (fresh, dried or frozen)1⁄2
• inches piece lemongrass (tender center only, sliced 1/4 inch thick)4
• teaspoons fish sauce↗2
• teaspoons brown sugar↗2
• teaspoon salt↗1⁄2
• Fish
• lbs firm white fish fillets, cut into 1 inch chunks1 1⁄2
• salt, to taste↗
• pepper, to taste↗
• tablespoons coconut oil or 2 tablespoons vegetable oil↗2
• 2 cups vegetable broth or 2 cups water↗2
• Garnish
• scallions, thinly sliced↗3 -4
• lime wedge

Step-by-step instructions

1. 1

   Sauce: place all sauce ingredients into blender or food processor. Quickly process to make a smooth, thick puree, adding a little ice water, if necessary. Taste and adjust seasoning, it should be quite spicy.

2. 2

   Fish: Season lightly with salt and pepper.

3. 3

   Heat the oil in a wide deep pan over medium heat.

4. 4

   Add the fish and fry lightly for one minute on one side; flip the fish and raise the heat to medium high.

5. 5

   Add the broth and half of the green sauce, cover and cook for two minutes, or just until the fish is opaque throughout.

6. 6

   Gently stir in the remaining green sauce.

7. 7

   Taste the broth and adjust the salt if necessary.

8. 8

   Ladle the stew into bowls, sprinkle with the scallions, and serve with lime wedges.