Add coconut for a unique twist on poached fish.
- In a large frying pan, combine 400ml coconut cream, finely grated zest and juice 1 lemon, 1 tablespoon each fish sauce and brown sugar, 2 teaspoons sambal oelek and 1 crushed garlic clove. Bring to the boil on high, stirring.
- Reduce heat to low and add 4 x 120g firm white fish fillets. Simmer gently, covered for 8-10 mins until fish flakes easily when tested with a fork.
- Remove fish and stir through 1 cup baby spinach leaves. Serve fish on steamed rice, drizzled with sauce and topped with shredded green onion and sliced chilli (optional).
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set