/assets/logos/nzwd.svg
Recipe

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.

Apr 29, 2012 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

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
  • 1
    In 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.
  • 2
    Reduce heat to low and add fish fillets. Simmer gently, covered, 8-10 minutes until fish flakes easily when tested with fork.
  • 3
    Remove 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.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg