Coconut Fish Chowder (Kelel a Ngikel me Ralm)
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into chunks — 500 g (1 lb 2 oz)
- Coconut milk — 360 ml (12 fl oz)
- Onion, chopped — 1
- Garlic, minced — 1 clove
- Carrot, sliced — 1
- Water or fish stock — 480 ml (16 fl oz)
- Oil — 1 tbsp
- Salt and pepper — to taste
Method
- Heat the oil in a pot and sauté the onion and garlic until softened.
- Add the water or stock and carrot, and bring to a boil.
- Simmer for 10 minutes until the carrot is tender.
- Add the fish chunks and coconut milk, and simmer gently for a further 8–10 minutes until the fish is cooked through.
- Season with salt and pepper and serve hot.
Introduction: A creamy, mildly spiced fish soup simmered with coconut milk and vegetables, a comforting bowl found in Palauan kitchens.
Cultural Background: Fish soups like this one make good use of the daily catch, with coconut milk adding richness in a way reflected across much of the wider Micronesian cooking tradition.
Tips: Simmer gently once the coconut milk is added, to avoid it splitting. Add the fish last so it doesn't overcook while the vegetables soften.
Variations: Add a handful of chopped taro leaves for extra greens. Stir in a squeeze of lime just before serving for brightness.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.
FAQs:
Q: Can I use canned coconut milk?
A: Yes, canned coconut milk works well and is widely used for convenience.
Q: What fish is best for this chowder?
A: Any firm white fish, such as snapper, grouper or mahi-mahi.
- Firm white fish, cut into chunks — 500 g (1 lb 2 oz)
- Coconut milk — 360 ml (12 fl oz)
- Onion, chopped — 1
- Garlic, minced — 1 clove
- Carrot, sliced — 1
- Water or fish stock — 480 ml (16 fl oz)
- Oil — 1 tbsp
- Salt and pepper — to taste
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