Vegetable Fish Stew

5.0 from 1 vote

This Cambodian vegetable fish stew is the kind of everyday bowl that feels light but still satisfying. Catfish nuggets simmer with daikon, carrots, green beans, and okra in a clear broth that picks up gentle heat from chili and a citrusy lift from kaffir lime leaves.

Unlike thick, heavy stews, this one stays brothy and clean-tasting. That makes it a good match for steamed jasmine rice or a piece of crusty bread. The ingredients are easy to find, and the cooking moves quickly once the vegetables are prepped.

Equipment

Soup pot: To simmer the vegetables and fish until tender.
Chef’s knife: To chop the onion, tomato, green beans, daikon, carrot, and okra.
Cutting board: To prepare all the vegetables safely.
Vegetable peeler: To peel the daikon and carrot before cutting.
Measuring cups: To measure the water and vegetables when needed.
Measuring spoons: To measure the oil, fish sauce, salt, sugar, and black pepper.
Wooden spoon: To stir the ingredients as they cook.
Ladle: To serve the stew and broth into bowls.

How to Make Vegetable Fish Stew

Step 1: Prepare the Ingredients

Peel the daikon and carrot, then cut them into bite-size cubes. Trim the green beans and cut them into 2-inch lengths. Chop the okra into thick rounds.

Mince the garlic, chop the onion, and dice the tomato. If you are using chili, chop it finely. Set everything near the stove so the cooking goes smoothly.

Step 2: Sauté the Aromatics and Vegetables

Heat the soup pot over medium heat. When it is hot, add the vegetable oil, garlic, onion, and tomato. Stir well and cook until the onion softens and the tomato begins to break down.

Add the green beans, daikon, carrot, and kaffir lime leaves. Stir everything together so the vegetables are coated with the tomato mixture.

Step 3: Add Water, Fish, and Simmer

Pour in the water, then add the catfish nuggets, chopped chili (if using), and okra. Bring the pot to a gentle simmer.

Let the stew simmer until the fish is tender and the vegetables are soft. The fish should turn opaque and flake easily with a fork. According to the USDA Food Safety and Inspection Service, fin fish like catfish should reach a safe internal temperature of 145°F (63°C).

Step 4: Season and Serve

Season the stew with fish sauce, salt, sugar, and black pepper. Stir gently, then taste and adjust the seasoning if needed.

Ladle the hot stew into bowls and serve with steamed rice or warm bread.

Cooking Tips

Stir gently after the fish goes into the pot. Catfish nuggets are soft, and rough stirring can break them apart.

Add the fish sauce a little at a time. It is salty, so you may not need the full amount of salt once the fish sauce is in.

If you want a milder stew, remove the seeds from the chili before chopping. For more heat, leave the seeds in or add an extra chili.

How to Serve

Serve this stew hot, with plenty of broth in each bowl. Steamed jasmine rice is the most natural side because it soaks up the light, savory liquid.

Crusty bread works well too, especially if you want a simple one-bowl meal. A small plate of fresh herbs or cucumber on the side can add a cool contrast to the chili.

For another comforting fish soup, you might also enjoy our fish and Asian purple spinach soup or our Khmer lemony fish soup. If you prefer a richer coconut-based dish, try this Cambodian fish curry. You can also browse more Cambodian soups and stews for everyday meal ideas.

Frequently Asked Questions

Can I use a different fish?

Yes, you can use other firm white fish fillets. The cooking time may change slightly depending on the thickness of the fish. Cook until the fish is opaque and flakes easily.

How should I store leftovers?

Cool the stew and store it in an airtight container in the refrigerator. It will keep for up to 2 days. Reheat gently on the stovetop over low heat.

Is this stew gluten-free?

The recipe uses ingredients that are usually gluten-free, but fish sauce brands can vary. Check the label on your fish sauce if you need a confirmed gluten-free dish.

Final Thoughts

This vegetable fish stew is a quiet, brothy bowl that lets the catfish and vegetables do most of the talking. The kaffir lime leaves and chili give it just enough aroma and warmth to keep each spoonful interesting. It is a practical weeknight recipe, and it tastes even better the next day after the flavors settle.