Great Eastern Sun Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Caribbean Fish Chowder with Miso Master Organic Mellow White Miso

Caribbean Fish Chowder

  • Yield: 4 1x


  • 1 Tbsp organic olive oil
  • 4 cloves garlic (minced)
  • 1 medium onion (sliced)
  • ¼ tsp sea salt
  • 3 medium carrots (chopped)
  • 2½ cups water
  • 14 oz coconut water
  • ½ lb Grouper, Snapper or Orange Roughy (cut 1 inch squares)
  • 2 Tbsp Miso Master Organic Mellow White Miso
  • 1½ tsp Madras curry
  • pepper (to taste)


  1. Heat olive oil in a 4 quart pot. Sauté garlic, onion, and salt until soft. Toss in carrots and sauté 2 minutes more. 
  2. Stir water and coconut milk into pot, bring to a boil. Reduce heat to medium, cover, simmer about 8 minutes.
  3. Add fish and cook 5-10 minutes. Dissolve Miso Master Organic Mellow White Miso in some of the broth, stir in curry and pepper, and simmer 2 minutes. Garnish with 2 Tbsp chopped chives and lemon slice.


*Recipe from “The Miso Book” by John & Jan Belleme

SOURCE: Great Eastern Sun’s Healthy Recipes

SHOP: Miso Master Organic Mellow White Miso > 

COUPON! $5 Off $25 order when you subscribe to our Healthy Table NewsletterSUBSCRIBE HERE >