Coconut poached fish
Scrumptious fish fillet poached in coconut cream with bold Thai-inspired flavours, with lemon zest adding a unique twist. Served with saut�ed spinach on a bed of steamed rice.
- 10 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Coconut poached fish
- 400 millilitre can coconut cream
- 1 lemon, zest grated, juiced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoon sambal oelek
- 1 clove garlic, crushed
- 4 150g firm white fish fillets
- 50 gram baby spinach leaves
- steamed rice, to serve
- shredded green onion, to serve
- sliced red chilli, to serve
Method
Coconut poached fish
- 1In a medium deep-frying pan, combine cream, zest, juice, fish sauce, sugar, sambal oelek and garlic. Heat on medium, stirring often, until mixture reaches boiling point.
- 2Reduce heat to low and add fish fillets. Simmer gently, covered, 8-10 minutes until fish flakes easily when tested with fork.
- 3Remove fish and stir spinach leaves through. Serve fish and spinach with rice. Sprinkle with onion and chilli, if liked.
Notes
For a lower-fat version, use coconut-flavoured evaporated milk.
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