Lemongrass and coconut poached fish
1 x 3 second spray(s)
1 piece(s), white part only, coarsely chopped
2 clove(s), crushed
Light canned coconut milk
1 tbs, root, coarsely chopped
700 g, (4 x 175g)
2 cup(s), (140g)
¾ cup(s), leaves
Fresh red chilli
1 whole, thinly sliced
- Lightly spray a deep, medium, non-stick frying pan with oil and heat on medium-high. Cook lemongrass and garlic, stirring for 1 minute. Add coconut milk, fish sauce, coriander root and ½ cup (125ml) water and bring to the boil. Reduce heat to medium and simmer, covered, for 2 minutes. Add fish fillets and simmer, covered, for 6-8 minutes or until fish is cooked through.
- Combine bean sprouts, coriander and chilli in a bowl.
- Place fish on serving plates. Spoon over some broth. Serve topped with sprout mixture.