Rosemary Stantons coconut poached fish with dukkah

Poach salmon in lime-coconut water until succulent, and serve with almond dukkah.

Recipe «Rosemary Stantons coconut poached fish with dukkah» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500ml fresh coconut water, 1 lime, thinly sliced, 1 tsp black peppercorns, 4 skinless salmon or ocean trout fillets, 400g green round beans, steamed , Steamed baby potatoes, halved, to serve, 50g slivered almonds, 1 tbsp sesame seeds , 2 tsp coriander seeds, 1 tsp cumin seeds, 1/4 tsp sumac, 1/4 tsp sweet paprika, 2 tbsp coarsely grated fresh coconut.

Ingredients:

• 500ml fresh coconut water 
• 1 lime, thinly sliced 
• 1 tsp black peppercorns 
• 4 skinless salmon or ocean trout fillets 
• 400g green round beans, steamed 
• Steamed baby potatoes, halved, to serve 
• 50g slivered almonds 
• 1 tbsp sesame seeds 
• 2 tsp coriander seeds 
• 1 tsp cumin seeds 
• 1/4 tsp sumac 
• 1/4 tsp sweet paprika 
• 2 tbsp coarsely grated fresh coconut 

Instructions

1. To make the dukkah, heat a frying pan over medium heat. Add almonds. Stir for 4-5 minutes or until they just start to turn golden. Stir in sesame seeds, coriander and cumin. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until lightly crushed. Transfer to a bowl. Stir in sumac and paprika. Place the coconut in the pan over low heat. Stir for 2-3 minutes or until lightly toasted. Stir into the almond mixture.
2. Place coconut water, lime and peppercorns in a frying pan over medium heat. Add the fish and bring to a gentle simmer. Reduce heat to low. Cook, spooning some coconut water over the fish occasionally, for 3-5 minutes for medium or until cooked to your liking.
3. Divide the green beans among plates. Top with the fish and sprinkle with the dukkah. Serve with baby potatoes.