Fish poached in coconut milk

Fish poached in coconut milk

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Season: All year round


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

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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