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Coconut Seabass or Sea Bream Stew

I love making this stew for my family. It’s one of those dishes that are very tasty, light and leaves you satisfied.


2 thinly sliced celery stalk, 2 sprigs of fresh thyme, 1 large onion, finely chopped, 2 tbsp coconut oil, 1 1/2 clove garlic- pureed, 800ml coconut milk, 4 sea bass or bream fillets, 1/2 tsp Fehmalee’s Kitchen Flavour Enhancer, zest of 1 unwaxed lime, 1 tsp Fehmalee’s Kitchen Base Seasoning, 4 sprigs of coriander/ cilantro roughly chopped, ½ tsp Fehmalee’s kitchen White Meat and Fish seasoning, 2-4 handfuls of fresh baby leaf spinach.


Add the coconut oil in a frying pan over medium-low heat. A once melted add the onions, garlic, thyme, celery and sauté until the onions are tender. Pour in coconut milk and add the lime zest, flavour enhancer, fish seasoning, base seasoning. Stir to combine then add the sea bass or bream. Cover the pan and bring to a gentle simmer over low heat. Cook for 13 minutes (depending on thickness of fillet) or until fish is fully cooked. Remove from heat and set aside. Add the fresh spinach and coriander/cilantro to each serving bowl add to it a fillet of fish and coconut sauce. Then Serve.


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