In the serene coastal port town of Lurelin, seafood is a way of life. The fishermen of the village spend their days at sea harvesting a bounty of fish from the coastal Hyrule waters, while the cooks in town spend their time developing new ways to coax every bit of flavor from them. Over generations, cooks here have combined the abundant local fish with a mix of aromatics, some foraged from the nearby forests and others obtained through trade across the kingdom, to create dishes that celebrate both the sea and the flavors brought from afar. As the use of Stambulb and shock fruit became more common across Hyrule, these ingredients were thoughtfully woven into the broth, along with spicy peppers and Hyrule herb, balancing heat, fragrance, and tang. It was from this careful blending of local bounty and exotic flavors that the Fragrant Seafood Stew came to be, a dish that combines an oil-fried coastal fish with a beautifully crafted, fragrant broth. It’s a stew that truly captures the essence of Lurelin and its coastal delights.
“A tasty dish of seafood and stambulb cooked in oil. Its aroma will whet your appetite”
Recreating this stew at home begins with a rich dashi-based broth, infused with kombu and bonito flakes, then enhanced by sautéed garlic, shallots, and chili, which together form the aromatic backbone of the soup. The fish is seasoned and fried to golden perfection, while carrots, potatoes, and bok choy simmer in the fragrant broth. Fresh herbs are stirred in near the end to preserve their brightness, and the finished stew is served with lemon wedges and additional aromatics. It’s a beautifully fragrant and flavorful stew, perfect for bringing a taste of Lurelin’s tranquil kitchens to your own table. I can totally envision sharing a pot of this stew fireside while watching the sunset over the Necluda Sea.
Ingredients
Dashi Broth:
6 cups water
1 piece of kombu (about 4 inches long)
½ cup dried bonito flakes
6 cups water
1 piece of kombu (about 4 inches long)
½ cup dried bonito flakes
For the Seafood Stew:
1 whole fish, cleaned and scaled (tilapia or sea bass recommended)
3-4 cloves garlic, sliced
1 large shallot, thinly sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
Juice of 2 limes
3 heads baby bok choy
2-3 medium potatoes, peeled and chopped
2-3 medium carrots, peeled and chopped
⅓ cup fresh cilantro, chopped
⅓ cup fresh Thai basil leaves
2 tablespoons fresh dill, finely chopped
2 red chili pepper, sliced, divided
Lemon wedges, for garnish
Salt and black pepper to taste
Vegetable oil (enough to submerge fish plus an additional tablespoon or two for the stew aromatics)
1 whole fish, cleaned and scaled (tilapia or sea bass recommended)
3-4 cloves garlic, sliced
1 large shallot, thinly sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
Juice of 2 limes
3 heads baby bok choy
2-3 medium potatoes, peeled and chopped
2-3 medium carrots, peeled and chopped
⅓ cup fresh cilantro, chopped
⅓ cup fresh Thai basil leaves
2 tablespoons fresh dill, finely chopped
2 red chili pepper, sliced, divided
Lemon wedges, for garnish
Salt and black pepper to taste
Vegetable oil (enough to submerge fish plus an additional tablespoon or two for the stew aromatics)
We begin by first making the fish stock. The first step is to cold brew the kombu in water. Cold brew the kombu by steeping it in 6 cups of water for at least 30 minutes, but up to 3 hours, if possible. Cold brewing in a large enough sealable jar is recommended, but 30 minutes in a pot will do.
After 3 hours, add the kombu and water to a sauce pot over medium-low heat, and slowly bring to a near boil. This will take roughly 10-12 minutes. Skim the foam and impurities from the top of the broth while the water is slowly coming to a boil.
Just before the pot starts to come to a boil, remove the pot from the heat and remove and discard the kombu. Add the bonito flakes and return the pot to the heat. Bring the pot back to a boil.
Once the pot comes to a boil, reduce the heat to low and allow the stock to simmer for 30 seconds. Turn off the heat, and allow the bonito flakes to soak in the stock for 10 more minutes. After 10 minutes, strain the stock into a bowl through a mesh strainer. Discard the bonito flakes. Your fish stock is ready.
Next we will fry the fish. Ensure the fish is cleaned and scaled. Season both sides of the fish with salt and black pepper. Fill a large pot with enough oil to shallow fry the fish. Heat the oil until it reaches 350°F. Pat the fish dry, then fry it whole until crispy and golden, about 5 minutes per side. Set aside.
In an another large pot, sauté the garlic, shallots, and one of the sliced red chili peppers in a bit of oil until fragrant, about 2-3 minutes.
Pour in the dashi broth and bring to a simmer. Add the fish sauce, soy sauce, and lime juice.
Add the carrots and potatoes, and let the stew simmer for about 12-15 minutes, until the vegetables are tender. Once the vegetables are tender, add the bok choy and continue simmering for approximately another 5 minutes, until the bok choy is tender but still crisp.
Add the carrots and potatoes, and let the stew simmer for about 12-15 minutes, until the vegetables are tender. Once the vegetables are tender, add the bok choy and continue simmering for approximately another 5 minutes, until the bok choy is tender but still crisp.
Place the fried fish into the broth and simmer for about 3 to 5 minutes to absorb the flavors, keeping the fish’s crispy texture. Stir in the cilantro, Thai basil, and dill. Allow the herbs to simmer for about two minutes. Adjust seasoning with additional salt and pepper as needed. Remove the stew from the heat and sprinkle the remaining sliced red chili pepper into the stew. The stew is ready to serve.
To serve, ladle the broth into bowls, placing a portion of the fried fish on top. Garnish with additional red chili slices, lemon wedges, and extra herbs as desired. Serve with two slices of garlic toast and/or a bowl of white rice. Enjoy!
Learn more about the Fragrant Seafood Stew dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.