Lemongrass and coconut poached fish
4
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A much-loved dish from the cities of Vietnam, the fish fillets are brought to life with lemongrass, chilli and coriander. The subtle coconut flavour cuts through these vibrant flavours to bring the dish together and give it that extra wow factor.
Ingredients
Oil spray
1 x 3 second spray(s)
Fresh lemongrass
1 piece(s), white part only, coarsely chopped
Garlic
2 clove(s), crushed
Light canned coconut milk
270 ml
Fish sauce
2 tbs
Fresh coriander
1 tbs, root, coarsely chopped
Ling, raw
700 g, (4 x 175g)
Bean sprouts
2 cup(s), (140g)
Fresh coriander
¾ cup(s), leaves
Fresh red chilli
1 whole, thinly sliced
Instructions
1
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.
2
Combine bean sprouts, coriander and chilli in a bowl.
3
Place fish on serving plates. Spoon over some broth. Serve topped with sprout mixture.
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