Coconut-poached fish with pumpkin & beans
A light, easy, fresh and delicious way to eat fish! This easy weeknight meal is nutritious and stunningly delicious.
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Coconut-poached fish with pumpkin & beans
- 1 tablespoon coconut oil (available from organic and healthfood stores, and some supermarkets)
- 15 gram (3cm piece) galangal (from asian food stores and some farmers’ markets; or use fresh ginger), finely grated on mandoline
- 1 teaspoon each ground coriander, ground cumin and ground chilli
- 600 millilitre coconut milk
- 5 kaffir lime leaves, coarsely torn
- 1 lemongrass stalk (white part only), thinly sliced
- 400 gram (about 1/2) butternut pumpkin, peeled and cut into 5cm pieces
- 600 gram skinless firm-textured fish fillet eg blue moki, blue warehou, trevally, ling or hapuku), cut into 10cm pieces
- 120 gram snake beans (yard-long beans), cut into 7cm lengths - or use whole green beans
- 1 tablespoon fish sauce, or to taste
- 1 tablespoon soft light palm sugar, or to taste
To serve
- shallots, thinly sliced
- thai chillies (to your taste), thinly sliced
- sprigs thai basil
- sprigs coriander
- lime wedges
- steamed jasmine rice
Method
Coconut-poached fish with pumpkin & beans
- 1Heat coconut oil in a wok over medium-high heat, add galangal and ground spices and stir-fry until fragrant (20-30 seconds). Add coconut milk, lime leaves and lemongrass and bring to the simmer. Season to taste, add pumpkin and cook for 3-4 minutes.
- 2Add fish and beans and cook until fish is cooked through and pumpkin is tender (8-10 minutes). Transfer vegetables and fish with a slotted spoon to bowls. Season cooking liquid with fish sauce and palm sugar to taste and spoon over fish.
To serve
- 3Combine shallot, chilli and herbs in a bowl, scatter over fish and serve with lime wedges and steamed rice.
Notes
Check the fish sauce label if eating gluten free.
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