Coconut & Lemongrass Poached Fish
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Takes: 10 minutes
Costs: $5.70 per person
2 spring onions, white parts only, chopped
1 bunch coriander, stalks only, chopped
4 small lemon grass stalks, sliced
1 cm knob of fresh ginger, grated
1/2 tsp sea salt
2 x 270 mL light coconut cream
1 tbsp nam pla (fish sauce)
1 tsp vinegar or a tbsp of lemon juice or lime juice
500g terakihi fillets cut into thirds
Coriander leaves and green parts of spring onion for garnish
Combine spring onions, coriander stalks, lemon grass and ginger and pulverize to a paste with the salt either in pestle and mortar or a small blender.
Heat the oil in a large saucepan and add the fresh paste, fry stiring for 1-2 minutes until fragrant.
Add the coconut cream and bring to the boil. Simmer very gently for 1-2 minutes, add the fish sauce and the fish fillets. Continue to simmer for 3-4 minutes until the fish is just cooked.
Serve on jasmine rice garnished with coriander leaves and chopped spring onion.