Coconut Poached Fish
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- YieldServes 4
Ingredients
- 1 Tbsp Chantal Örganics Coconut Oil
- 1 small brown onion
- 1 x 400ml can Chantal Örganics Coconut Milk
- 1/4 tsp Chantal Naturals Sea Salt Fine
- 1 tsp Chantal Örganics Garlic Granules
- 1 tsp Chantal Örganics Ground Ginger
- 1 tsp fish sauce
- 1 Tbsp Chantal Örganics Tamari Sauce
- 4-6 white fish fillets (e.g. gurnard, tarakihi, snapper)
- 2 Tbsp Chantal Örganics Tahini
Asian Greens (any of the following)
- Bok Choy
- Broccoli
- Snow peas
- Sugar snap peas
To Serve
- Jasmine rice
- Garnish (optional)
- Coriander
- Spring Onions
Method
1
Wash the rice and put on to cook as per the packet instructions.
2
Finely chop the onion, then wash and trim the greens. Wash the fish and split the fillets into two along their central line.
3
Place the coconut oil in a large heavy based fry pan set over medium heat. Add the onion and cook a few minutes until it becomes soft and translucent.
4
Add the garlic granules, ginger and salt and stir to combine. Add the coconut milk, fish sauce and tamari sauce and whisk until combined. Bring the mix to a simmer.
5
Add the fish fillets and turn the heat down to low. Cover and allow the fish to cook for about 5 minutes.
6
While the fish is cooking, divide the cooked rice between serving bowls. When the fish is cooked (it will be white and flake easily), carefully lift it out and lay on top of the rice.
7
Turn the heat up on the pan and add the asian greens. Cover with a lid and allow to cook for 5 minutes, or until tender.
Divide the greens evenly between the bowls.
8
Lastly, turn off the heat, add the tahini to the remaining sauce and whisk until combined. Pour the tahini coconut sauce over the fish and greens.
9
Garnish with coriander or chopped spring onions and serve warm.
This delicious dish was created by José Stichbury at Swoon Food.
