Coconut poached fish for $3.55 per serve
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coconut cream, 400ml can
lemon, 1, grated zest, juice
fish sauce, 1 tablespoon
brown sugar, 1 tablespoon
sambal oelek, 2 teaspoons
garlic, 1 clove, crushed
firm white fish fillets, 4 x 150g
baby spinach leaves, 50g
steamed rice, shredded green onion, sliced red chilli,
- In a medium deep-frying pan, combine cream, zest, juice, fish sauce, sugar, sambal oelek and garlic. Heat on medium, stirring often, until mixture reaches boiling point.
- Reduce heat to low and add fish fillets. Simmer gently, covered, 8-10 minutes, until fish flakes easily when tested with fork.
- Remove fish and stir spinach leaves through. Serve fish and spinach with rice. Sprinkle with onion and chilli, if liked.
- For a lower-fat version, use coconut-flavoured evaporated milk.