Coconut poached fish

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Coconut poached fish

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Add coconut for a unique twist on poached fish.

Featured in
Coles Magazine, Asian recipes

Ingredients

  • 400ml coconut cream
  • Zest and juice of 1 lemon
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoon sambal oelek
  • 1 garlic clove, crushed
  • 4 x 120g firm white fish fillets
  • 1 cup baby spinach leaves
  • Steamed rice, to serve
  • Green onions, shredded, to serve
  • Chilli, sliced (optional)

Method

  • Step 1
    In a large frying pan, combine 400ml coconut cream, finely grated zest and juice 1 lemon, 1 tablespoon each fish sauce and brown sugar, 2 teaspoons sambal oelek and 1 crushed garlic clove. Bring to the boil on high, stirring.
  • Step 2
    Reduce heat to low and add 4 x 120g firm white fish fillets. Simmer gently, covered for 8-10 mins until fish flakes easily when tested with a fork.
  • Step 3
    Remove fish and stir through 1 cup baby spinach leaves. Serve fish on steamed rice, drizzled with sauce and topped with shredded green onion and sliced chilli (optional).

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au

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