Fish & Aubergine Coconut Stew


Continuing on my quest to find more delicious ways to eat fish which don’t result in super fishy smelling/tasting food, I’ve turned to the Philippines for inspiration.


This is a completely delicious recipe packed with veggies and a great mid-week meal as it is pretty quick to prepare.  It’s also relatively toddler friendly depending how adventurous your toddler is*…Leo scoffs the lot when it’s on the menu for him!


It’s a bit like a very mild Thai curry – think lots of coconut milk, ginger,  and garlic but without the spicy edge.  I’ve added some lime to finish off the dish which adds a little extra bite to the dish, but if you’re just up for something mild and simple, leave it out.

The aubergines cook in the coconut milk which leaves them wonderfully soft and silky.  The fish is also poached in the milk so you don’t need to worry about overcooking it!  Add in some fresh tomatoes and spinach and you’re on your way to your 5 a day – hurrah!


* if you are making this for a toddler I’d advise finely grating the ginger rather than including it as matchsticks – the matchsticks can be a little tough of the palate of little ones…Leo wasn’t happy with his resultantly “hot tongue” after my first go with this!

Fish & Aubergine Coconut Stew

Serves 4

1 tablespoon oil
1 medium onion, roughly chopped
10cm piece ginger, peeled and chopped into thin matchsticks
4 garlic cloves, crushed
2 medium aubergines
400ml coconut milk
500g white fish, skinless and boneless (I used halibut), chopped into 2cm chunks
3 large/4 medium tomatoes
60g baby spinach leaves (a couple of big handfuls)
1 lime

To make:
  1. Start by preparing your tomatoes.  Cut a cross on the base of each and place in a pan.  Pour enough boiling water over to cover them and leave for 1 minute until you see the skin start to come away at the crosses you’ve made.  Drain and run under cold water.  Remove the skin, cut into 4 and remove the seeds.  Roughly slice them up and set aside.
  2. Heat the oil over a medium heat in a medium saucepan or casserole dish.  Add the onion and ginger and cook for 5 minutes, stirring frequently, until the onion starts to soften.
  3. Meanwhile, cut the aubergines in half lengthways, then half again and cut into bite-sized pieces.  Add to the pan together with the garlic and cook for a further 4 minutes, stirring frequently.
  4. Pour in the coconut milk and bring to a simmer.  Cover and cook for 20 minutes, by which time your aubergines should be looking soft and silky.  Add the fish and tomatoes, cover again and cook for 5 minutes.
  5. Remove from the heat then stir through the spinach so it wilts and finally squeeze in the juice of a lime.  Serve with fluffy rice.



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