Coconut Poached Fish July 22, 2019

 

Scrumptious fish fillet poached in coconut cream with bold Thai-inspired flavours, with lemon zest adding a unique twist. Served with sauted spinach on a bed of steamed rice. This recipe is quick and easy, yet packed full of flavour. Check out the original recipe here.

INGREDIENTS

  • 400ml can coconut cream
  • 1 lemon, zest grated, juiced
  • Tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoon sambal oelek
  • 1 clove garlic, crushed
  • 4 x 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

  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, enjoy.

 

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