Coconut and Asian Spiced Fish Chowder recipes

Ingredients

• 2 tablespoon coconut oil (may substitute vegetable oil)
• 1 yellow onion (peeled, halved, and thinly sliced)
• 1 clove garlic (peeled and minced)
• ½ teaspoon crushed red pepper flakes (or to taste)
• kosher salt
• 3 cup fish stock (may substitute clam juice)
• 4 fresh kaffir lime leaves (may substitute 2 teaspoon lime zest)
• 1 (1-inch) piece fresh ginger (peeled and julienned)
• 6 ounce baby potatoes (cut into ½-inch pieces)
• 2 celery ribs (thinly sliced on the bias)
• 1 bay leaf
• 3 cup unsweetened coconut milk
• ¼ pound green beans (trimmed and cut into bite size pieces)
• 1 pound firm white fish (such as halibut or cod, cut into 1-inch chunks)
• 2 tablespoon Asian fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon sugar
• cilantro
• dried coconut flakes
• bird chile

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