Fish poached in coconut milk
Serving size: Serves 4
Cuisine type: AsianCooking time: Less than 30 minutes
Course: Main
INGREDIENTS
4 x 180g white fish fillets, red emperor or snapper would be good
1 litre (4 cups) coconut milk
5 Thai red chillies
3cm piece ginger, sliced
2 coriander roots, bruised
4 kaffir lime leaves, torn roughly
1 stalk lemongrass, bruised
Zest and juice of one lime
1 tablespoon fish sauce or 1 teaspoon salt
½ cup coriander leaves
3 green onions, if available, sliced thinly
1 long red chilli, sliced thinly
cooked jasmine rice, to serve
METHOD
Combine coconut milk, chillies, ginger, coriander root, lime leaves, lemongrass, lime juice and zest and fish sauce or salt in a large frying pan; bring to a boil over a low heat. Reduce heat and simmer 5 minutes to infuse the coconut milk with the flavours. Add fish, cover, simmer gently 5-10 minutes or until fish is cooked as desired.
Serve fish with rice, topped with coriander leaves, sliced onions and chilli and drizzled with flavoured coconut milk.
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