Coconut poached fish with Asian greens
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Enjoy tender fish poached in a creamy broth infused with the authentic flavours of South-East Asia.
Ingredients
Peanut oil
2 tsp
Fresh ginger
2 tsp, finely grated
Fresh lemongrass
1 piece(s), thinly sliced
Chicken stock
2 cup(s)
Light canned coconut milk
½ cup(s)
Kaffir lime leaves
2 individual, shredded
Lime juice
2 tbs
Brown sugar
2 tsp
Fish sauce
1 tbs
Ling, raw
800 g
Broccolini
1 bunch(es)
Sugar snap peas
100 g
Choy sum
1 bunch(es)
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
½ cup(s)
Fresh red chilli
1 whole, long, thinly sliced
Cooked white rice
2 cup(s), to serve
Instructions
1
Heat oil in a deep non-stick frying pan over medium-high heat. Add ginger and lemongrass and cook, stirring, for 2 minutes or until fragrant. Add stock, coconut milk, lime leaves, juice, sugar and fish sauce and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add fish to pan. Simmer, covered, for 5 minutes or until fish is just cooked through.
2
Meanwhile, boil, steam or microwave broccolini, sugar snap peas and choy sum, separately, until just tender. Drain. Divide vegetables among bowls. Top with fish and ladle over some of the broth. Sprinkle with shallots, coriander and chilli. Serve with rice.
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