Rosemary Stanton's coconut poached fish with dukkah

Rosemary Stanton's coconut poached fish with dukkah

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

Poach salmon in lime-coconut water until succulent, and serve with almond dukkah.

Featured in
Main recipes, Healthy mains


  • 500ml (2 cups) fresh coconut water
  • 1 lime, thinly sliced
  • 1 teaspoon black peppercorns
  • 4 (about 160g each) skinless salmon or ocean trout fillets
  • 400g green round beans, steamed
  • Steamed baby potatoes, halved, to serve


  • 50g (1/3 cup) slivered almonds
  • 1 tablespoon sesame seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon sumac
  • 1/4 teaspoon sweet paprika
  • 2 tablespoons (about 40g) coarsely grated fresh coconut


  • Step 1
    To make the dukkah, heat a frying pan over medium heat. Add almonds. Stir for 4-5 minutes or until they just start to turn golden. Stir in sesame seeds, coriander and cumin. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until lightly crushed. Transfer to a bowl. Stir in sumac and paprika. Place the coconut in the pan over low heat. Stir for 2-3 minutes or until lightly toasted. Stir into the almond mixture.
  • Step 2
    Place coconut water, lime and peppercorns in a frying pan over medium heat. Add the fish and bring to a gentle simmer. Reduce heat to low. Cook, spooning some coconut water over the fish occasionally, for 3-5 minutes for medium or until cooked to your liking.
  • Step 3
    Divide the green beans among plates. Top with the fish and sprinkle with the dukkah. Serve with baby potatoes.


  • 1455 kj


  • 18g

    Fat Total

  • 4.5g

    Saturated Fat

  • 7g


  • 40g


  • 9g

    Carbs (total)

All nutrition values are per serve


Top tip: Look for whole coconuts in the fresh produce section at the supermarket. Both young and mature coconuts are suitable for this recipe. Crack the coconuts and drain water before opening them up.

  • Author: Dr Rosemary Stanton
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste



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