Coconut & Lemongrass Poached Fish



From Laura Faire
Watch this clip Ondemand here
Serves 4
Takes: 10 minutes
Costs:  $5.70 per person
Ingredients:
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
Method:
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.

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