Ingredients:

1 1/4 pounds catfish or cod fillets, at least 1 inch thick

2 medium russet potatoes (about 12 ounces)

2 tablespoons canola oil

1/2 medium yellow onion, cut into 1/4-inch dice (scant 1 cup)

1/4 teaspoon ground turmeric

2 small green serrano chiles, cut lengthwise into quarters

3 large cloves garlic, thinly sliced

1 teaspoon finely chopped fresh ginger (about 1-inch piece)

1 cup water

3/4 teaspoon salt, divided

1 15-ounce can coconut milk

1 teaspoon apple cider vinegar or rice vinegar

 

Directions:

Cut the fish into 2-inch pieces. Peel and then quarter the potatoes lengthwise, then cut them crosswise into 2-inch pieces.

Heat the oil in a large pan over medium heat, and saute the onion until golden. Add the turmeric and stir. Then add the potatoes, chiles, garlic, and ginger and stir until the potatoes are well coated with the oil, 2 to 3 minutes. Add the water and 1/2 teaspoon of the salt, and bring to a boil. Reduce heat to a simmer, cover and cook until the potatoes are tender, about 10 minutes.

 

Add the coconut milk, fish pieces and the remaining 1/4 teaspoon salt and bring the stew back to a simmer. Cook until the fish is opaque and slightly springy to the touch, about 5 minutes. Stir in the vinegar, let sit for 5 minutes and serve. 

 

Serves 4