Poached Fish In Garlic Coconut And Lime Food

POACHED FISH IN GARLIC, COCONUT AND LIME

Steps:

• Sprinkle some salt and pepper on both sides of the fish fillets
• Heat 1 tablespoon of oil in hot deep skillet over high heat, sear the fish fillets around 1-1/2 minute on each side and remove to plate (fish is not fully cooked). Leave any tidbits from the fish in the skillet.
• Reduce the heat to medium low, add 1 tablespoon oil to skillet, and add the aromatics (garlic, ginger and lemongrass) and cook for 1-2 minutes till the garlic turns golden.
• Add the sugar and cook for 30 seconds, this caramelization step is very important. Add the chili garlic sauce (more if you like spicy), stir well
• Add the coconut milk, mix well, scraping all the tidbits sticking to the bottom of the skillet.
• Add the fish sauce, increase the heat to medium. Simmer for couple of minutes.
• Carefully add back the fish fillets in the sauce, and gently simmer for 3 to 4 minutes until just cooked
• Remove the fish fillets and put on a serving plate with the steamed rice or cooked rice vermicelli, stir the lime zest and juice to taste into sauce, spoon the sauce over the fish. Garnish with coriander, scallion and chili and serve.

COCONUT POACHED COD WITH GINGER AND LIME

Steps:

• Pickle the chilies: In a small bowl combine 2 tablespoons lime juice and chilies. Set aside until you're ready to serve.

COCONUT-POACHED FISH WITH BOK CHOY

Steps:

• Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
• Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
• Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
• Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

COCONUT & LIME FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
• Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

POACHED SEAFOOD IN LIME COCONUT DRESSING

Steps:

• Poach the seafood in the stock.
• This will only take one or two minutes.
• Remove the seafood and chill quickly to stop further cooking.
• You can do this by placing the seafood in ice water for a few minutes.
• Discard the stock.
• Combine the remaining ingredients, except the lettuce, to form a dressing.
• Drain the seafood from the water and add to the dressing.
• Cover and marinate in the fridge for at least 4 hours.
• To serve place the lettuce in the base of each serving bowl and pile over the seafood and dressing.
• Serve immediately.

FLOUNDER POACHED IN COCONUT, GINGER & BASIL BROTH

Steps:

• Spread the fillets on a work surface, skin side down. Season lightly with salt and white pepper. Divide the 1 Tbs. grated ginger among the fillets and spread as evenly as you can. Sprinkle about 1 Tbs. of the chopped basil over the fillets. Roll each fillet, starting at the thicker end. Secure each roll with a toothpick (or green scallion tops (see the tip below). Sprinkle the rolls lightly with a little more salt and white pepper. Set aside.
• In a small (4-quart) Dutch oven with a tightfitting lid (or other heavy-duty pot just large enough to hold the fish snugly), heat the oil over high heat until it shimmers.
• Add the shallot, ginger matchsticks, and garlic. Sauté for 1 min., stirring constantly. Add the celery and sauté for 30 seconds, stirring constantly. Add the chile and continue to sauté, stirring, until the celery starts to soften, about 2 minute Add the chicken broth and heat for 2 minutes. Turn off the heat and arrange the rolled fish in a single layer over the celery mixture. Pour the coconut milk over the fish and turn the heat to high. As soon as the coconut milk comes to a simmer, reduce the heat to medium low and cover. Simmer until the fish is opaque and cooked through, 8 to 10 minute If you're unsure, flake apart a section to see if it's done. Remove the pot from the heat.
• Carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter.
• Return the pot to high heat. Add the remaining basil, along with the scallions, fish sauce, lime juice, mirin, and lime zest. Bring the broth just to a simmer. Taste the broth and add more salt or mirin if needed.
• For each serving, place a small mound of hot jasmine rice in a shallow bowl, top with a fish roll, and remove the toothpick. Ladle the hot broth over each fish roll and serve immediately.

CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK

Steps:

• Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
• Add the coconut milk and process until thoroughly blended.
• Transfer the coconut mixture to a heavy pased pan.
• Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
• Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
• Add the fish chunks and poach gently for 4-5 minutes.
• Stir through the lemon juice, then trasfer to serving bowls.