Poached Seafood In Lime Coconut Dressing

COCONUT POACHED COD WITH GINGER AND LIME

Coconut Poached Cod with Ginger and Lime image

This flavorful weeknight meal features cod and bok choy poached in an aromatic, Thai-inspired broth topped with fried ginger, chilies, and lime wedges.

Provided by Karishma Pradhan

Categories Dinner Soup

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

4 (6-ounce) cod fillets
1 1/2 teaspoons kosher salt
2 limes, zested and juiced (3 tablespoons juice, divided)
1 red Fresno chili, thinly sliced
3 tablespoons canola oil
2 tablespoons minced ginger (from about a 2-inch piece)
3 cloves garlic, minced
1 tablespoon lemongrass, thinly sliced (from about a 1 trimmed stalk)
2 (13.5 ounce) cans full-fat coconut milk
2 teaspoons fish sauce
1 tablespoon brown sugar
8 ounces baby bok choy, ends trimmed and stalks separated
To serve
Fried ginger
Pickled chilies
Lime wedges
1 cup loosely packed fresh cilantro, leaves and tender stems chopped

Steps:

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

Nutrition Facts : Calories 709 kcal, Carbohydrate 23 g, Cholesterol 94 mg, Fiber 4 g, Protein 45 g, SaturatedFat 37 g, Sodium 891 mg, Sugar 6 g, Fat 53 g, UnsaturatedFat 0 g

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)

Shrimp Poached in Coconut Milk With Fresh Herbs (Yerra Moolee) image

In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.

Provided by Julie Sahni

Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 pounds shrimp, preferably large to medium (about 28-32 shrimp per pound)
7 tablespoons light vegetable oil
2 cups finely chopped onions
2 teaspoons minced garlic
1 1/2 tablespoons ground or crushed fresh ginger root
2 green chilies, or more, to taste, seeded and minced
1/4 teaspoon turmeric
2 tablespoons ground coriander
3 cups coconut milk
1 1/2 teaspoons Kosher salt
2 tablespoons minced fresh cilantro (or substitute 1 tablespoon dry cilantro leaves)

Steps:

Shell and devein shrimp. Wash them thoroughly, and set aside.
Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.

POACHED SALMON SALAD WITH LIME-TARRAGON DRESSING RECIPE

Poached Salmon Salad With Lime-Tarragon Dressing Recipe image

Provided by á-170456

Number Of Ingredients 18

Ingredients

DRESSING:
2 pounds skin-on salmon fillet
1 cup white wine
1 cup fish or chicken broth
1/2 onion chopped
4 garlic cloves minced
1 teaspoon salt
4 handfuls mixed greens
1 large ripe tomato sliced
1 avocado diced
1 cucumber sliced
1/2 cup olive oil
1/4 cup lime juice
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
1 tablespoon minced fresh tarragon (or 1/4 tspn dried tarragon)
2 tablespoons sugar
1 pinch salt

Steps:

In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil. Reduce heat to simmer and place salmon in liquid. Cover with lid or foil and poach until done, about 10 to 12 minutes. Remove salmon from pan and allow to cool. Remove skin from salmon. Arrange salad ingredients on plates. Top with poached salmon and dressing. Dressing: Combine all ingredients in a jar with lid and shake to mix. This recipe yields 4 servings. Leaving the skin on during poaching will help keep the fillet intact. To remove the cooked fillet from the pan, carefully place a pair of spatulas under the fish and lift out gently and evenly. Pat gently with paper towels.

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