Coconut poached fish & oriental style veggies

This is such a simple and quick dish to make even with all the different ingredients, that seems like a lot. I promise you – it is worth it!! Rice noodles to soak up the juices, soft and flaky poached fish, lingering coconut curry taste, a hint of chili, a rainbow of beautiful veggies and the freshness of lemon and coriander! Total bliss!! A pleasure to look at. An absolute pleasure to devour! I prefer the whole fish fillet but flaking the fillet will be just as lovely, tasty and good looking!

Ingredients (Serves 2 or 4)
2-4 White flesh fish fillets (I used Basa)
3 Tbs Olive oil
2 Tbs Butter
1 Red onion, sliced
4 Garlic cloves, sliced lengthways
Fresh ginger, sliced
16 Asparagus tips
Handful mange tout, sliced lengthways
1/2 Red pepper, sliced
6 Baby corn, sliced lengthways
1 Spring onion, sliced diagonally
2 Handfuls wild mushrooms, sliced
Fresh basil leaves
Fresh coriander
2 Tsp Masala
1 Small red chili, sliced
2 Tsp Fish sauce
Black pepper
Poaching liquid
1 Can coconut milk
Juice of 1/2 lemon
Zest of 1/2 lemon
Pinch saffron
1 Tsp fish sauce
Black pepper

How to do it
Mix poaching ingredients in a pan and set aside. Heat oil & butter. Add the onion, garlic, chili, ginger and veggies and toss for 4 minutes. Add the masala powder, fish sauce, salt & pepper and toss for 2 minutes. Keep tossing until cooked but still nice and firm. Remove from the heat. Bring the poaching liquid to a boil. Add the fish fillets and poach for 8 minutes. Meanwhile add 2 ladles of the poaching liquid to the veggies and stir through the basil leaves. Simmer for 3 minutes.
To serve, dish a nice serving of veggies onto the plate. Top with the fish. Drizzle a fair amount of the beautifully fragrant coconut mixture over the fish and veggies. Should you wish you can add more of the poaching liquid too!
Top with fresh coriander.
I served rice noodles with this dish but you can substitute the noodles for white rice.

From my kitchen to yours, with love x

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