Coconut-Stewed Fish / Tofu

Name: Coconut-Stewed Fish / Tofu
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 4 filets of white fish or 1 block of firm tofu, cubed; Hoja Santa &amp; Sea Salt, to taste; 2 Tbsp oil of choice; 2 Tbsp Purple Shallot Slices or 1 fresh shallot, sliced; 1 tsp Purple Stripe Garlic Powder; ½ tsp Buffalo Ginger or 2 tsp fresh ginger; 2 cans coconut milk; 1 ½ tsp fish sauce or soy sauce; 2 Tbsp Mango Sambal; 1 tsp sugar of choice; ¼ cup fresh herbs, like cilantro or mint; 2 cups spinach, other leafy greens or broccoli; Lime wedges for serving

Image of Coconut-Stewed Fish / Tofu — Photo by Burlap & Barrel

Servings

Prep Time

5 minutes

Cook Time

10-15 minutes

"This is such a nice easy weeknight meal, especially when it’s hot out and you just need something light, delicious and quick!"

Author:

Alyssa Melendez

Ingredients

4 filets of white fish or 1 block of firm tofu, cubed
Hoja Santa & Sea Salt, to taste
2 Tbsp oil of choice
2 Tbsp Purple Shallot Slices or 1 fresh shallot, sliced
1 tsp Purple Stripe Garlic Powder
½ tsp Buffalo Ginger or 2 tsp fresh ginger
2 cans coconut milk
1 ½ tsp fish sauce or soy sauce
2 Tbsp Mango Sambal
1 tsp sugar of choice
¼ cup fresh herbs, like cilantro or mint
2 cups spinach, other leafy greens or broccoli
Lime wedges for serving

Directions

Season fish/tofu with salt, then add to a heated, oiled saucepan. Add shallot and cook about 2 minutes. Remove fish from pan.
Add Hoja Santa & Sea Salt, garlic, ginger, coconut milk, fish sauce, Mango Sambal and sugar to the pan and simmer briefly. Return fish/tofu to pan along with leafy greens and cover, cook 6-8 minutes or until cooked through.
Season with salt and serve with herbs and lime on the side.