Fish cooking techniques are an interesting way to bring inspiration to the dinner table. How many techniques do you use with fish?
Here we are making a coconut curry one-pot dish, in which we will poach the fish.
Preparation: 15min. Cooking: 20min
- Fish: fillets 600-800g of snapper, or flathead…or choice of white fish.
- Sweet Potato: 300g, peeled and cubed (if you cook rice as a side/ 600g if you do not).
- Carrots: 200g: peeled and cubed
- Bok choi: 2 or 3, cut through the length ( clean them well, they always have plenty of dirt down the bottom, so slice it and separate the leaves!)
- Onion: 1 red, chopped
- Spring onion:1 or 2 sprigs sliced
- Lime: 1/2, zest and juiced
- Coriander: a few sprigs, chopped
- Ginger: 1tsp grated
- Turmeric: 1tsp
- Garlic: 2 cloves, crushed
- Coconut milk: 1 x400g tin
- Fish sauce: 1tbs
- Oil: vegetable oil or rice bran oil: 1tbsp
- Rice: steamed, optional (work your quantity of sweet potato accordingly).
- Place onion, garlic, ginger, oil, in a large pot and heat to bring soften for 2-3 min.
- Add turmeric and mix.
- Add carrots and potato, stir over medium heat for a few minutes
- Add coconut milk, fish sauce, lime zest and juice.
- Cover (otherwise you will have to much evaporation) and cook for about 10-15 min until carrots are cooked (choose how soft you want them, which may require you to go longer).
- Make some room by pushing the vegetables to the side. Place the fish, there should be enough coconut milk to cover it, if not add a little water. Do not break the fillet by pushing it around, rather pour some coconut on top of the fish with a spoon.
- Depending on size the fillets will take between 5 and 10min, at this stage place the bok choi on top of the veggies/dish (they require 3 mins until Bright green), when the fish is opaque, it is cooked.
- Sprinkle coriander and chopped spring onion. Serve altogether.
#poach #fish #stew #curry