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Photo of Coconut poached fish with Asian greens by WW

Coconut poached fish with Asian greens

Total Time
40 min
20 min
20 min
Enjoy tender fish poached in a creamy broth infused with the authentic flavours of South-East Asia.


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


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

White boiled rice

2 cup(s), to serve


  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.