Photo of Ginger-poached fish with spicy vegetables by WW

Ginger-poached fish with spicy vegetables

7
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
This dish is delicately spicy, zesty and accompanied by a nutritious assortment of greens

Ingredients

powdered coconut milk

2 tbs

fresh ginger

30 g, (4cm piece), peeled, thinly sliced

fresh lemongrass

1 piece(s), cut into 5cm lengths, bruised

ling, raw

600 g, (4x150g fillets)

sunflower oil

1 tsp

green beans

200 g

bok choy

2 bunch(es), (gai larn), trimmed

red capsicum

1 medium, thinly sliced

red curry paste

1 tbs

white boiled rice

2 cup(s), (jasmine), to serve

fresh red chilli

1 whole, deseeded, thinly sliced

lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Place coconut milk powder in a small bowl. Add 1⁄3 cup (80ml) warm water and stir until well combined. Set aside.
  2. Place 3 cups (750ml) boiling water in a wok over high heat. Add ginger and lemongrass and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Add fish and gently simmer over low heat for 5 minutes or until fish is just cooked through. Using a slotted spoon, transfer fish to a plate. Cover to keep warm. Discard poaching liquid.
  3. Heat cleaned wok over high heat. Add oil and heat for 30 seconds. Add beans, gai lan stems and capsicum and stir-fry for 2 minutes. Add curry paste and stir-fry for 1 minute. Add gai lan leaves and stir-fry for 2 minutes or until vegetables are just tender. Add reserved coconut milk mixture and stir-fry for 1 minute or until heated through.
  4. Meanwhile, cook rice following packet instructions. Divide rice among plates and top with vegetable mixture and fish. Sprinkle with chilli and serve with lime wedges.

Notes

You can use any firm white fish for this recipe, such as barramundi, ling, blue-eye trevalla or snapper.

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