Spiced Burmese Fish Stew with Lemongrass and Turmeric
A warming fish stew from Myanmar, infused with lemongrass, turmeric, and garlic, simmered until tender in a fragrant broth. This asian-inspired seafood (gluten free) ready in about 35 minutes pairs turmeric powder, minced garlic cloves, medium, thinly sliced shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 2-inch pieces firm white fish fillets (like cod or catfish)
- 2, bruised and cut into 3-inch pieces lemongrass stalks
- 1 1/2 tsp turmeric powder
- 5 cloves, minced garlic cloves
- 2 medium, thinly sliced shallots
- 1 large, chopped tomato
- 2 tbsp fish sauce
- 3 cups water
- 2 tbsp vegetable oil
- 1/4 cup chopped, for garnish fresh cilantro leaves
- 1, sliced (optional) fresh green chili
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 2 medium thinly sliced shallots and 5 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
- Step 2: Stir in 1 1/2 tsp turmeric powder and 1 large chopped tomato, cooking for 5 minutes until the tomato softens and the mixture thickens slightly.
- Step 3: Add 2 bruised lemongrass stalks and 3 cups water, bringing the broth to a gentle boil.
- Step 4: Reduce heat to a simmer and add 1 lb firm white fish pieces along with 2 tbsp fish sauce. Cook for 10-12 minutes until the fish is opaque and tender.
- Step 5: Remove the lemongrass stalks, adjust seasoning with extra fish sauce if needed, and garnish with 1/4 cup chopped fresh cilantro and 1 sliced green chili for heat before serving with steamed rice.
Frequently asked questions
How long does Spiced Burmese Fish Stew with Lemongrass and Turmeric take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Burmese Fish Stew with Lemongrass and Turmeric?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep turmeric powder from drying out.
Can I substitute ingredients in Spiced Burmese Fish Stew with Lemongrass and Turmeric?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Burmese Fish Stew with Lemongrass and Turmeric for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Burmese Fish Stew with Lemongrass and Turmeric gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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