Very Green Fish Stew from One Good Dish by David Tanis

Ingredients

• ½ teaspoon salt
• 2 garlic cloves
• 2 tablespoons coconut or vegetable oil
• 2 cups chicken broth, vegetable broth, or water
• A 2-inch piece of fresh ginger, peeled and thickly sliced
• Salt and pepper
• 2 teaspoons brown sugar
• Lime wedges
• 2 teaspoons fish sauce
• A 4-inch length of lemongrass, tender center only, sliced ¼ inch thick
• 1½ pounds firm white-fleshed fish fillet, cut into 1-inch chunks
• 1 cup basil leaves (about 2 ounces)
• ½ cup grated unsweetened coconut (fresh, dried, or frozen)
• 1 cup cilantro leaves and tender stems (about 2 ounces)
• 2 small serrano or fresh Thai chiles, chopped
• 3 or 4 scallions, thinly sliced
• ¼ cup mint leaves (about ½ ounce)
• Ice water (optional)