Punch Monkey's Tropical Root Stew with Seared Fish
A vibrant and flavorful stew that marries the earthiness of root vegetables with the bright, sweet notes of tropical fruit, all balanced by perfectly seared white fish. This dish is a delightful journey for the taste buds, embodying nature's bounty.
Directions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot, cooking for another minute until fragrant.
- 3
Stir in the diced sweet potato, red bell pepper, red curry paste, and turmeric powder. Cook for 2-3 minutes, stirring constantly.
- 4
Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until sweet potatoes are tender.
- 5
While the stew simmers, season the fish fillets generously with salt and black pepper on both sides.
- 6
In a separate non-stick skillet, heat a drizzle of coconut oil over medium-high heat. Sear the fish fillets for 3-4 minutes per side, or until cooked through and flaky.
- 7
Add the pineapple chunks to the stew and heat through for 2-3 minutes. Taste and adjust seasoning if needed.
- 8
Ladle the tropical root stew into bowls and top each serving with a piece of seared fish.
- 9
Garnish generously with fresh chopped cilantro before serving. This dish pairs wonderfully with steamed rice or a simple green salad.