Coconut Poached Fish with Asian Greens & Tahini Coconut Sauce

by José Stichbury

We all know we need to get more fish into our diets, it’s not only is it loaded with protein, but white fish is a good source of vitamin D. This Coconut Poached Fish dishes up good fats from coconut milk, as well as one of your five a day, with the addition of Asian greens. We love this delicious dish by José Stichbury at Swoon Food


Ingredients

  • 1 Tbsp Chantal Organics coconut oil
  • 1 small brown onion
  • 1 x 400ml can Chantal Organics coconut milk
  • 1/4 tsp Chantal Organics sea salt
  • 1 tsp Chantal Organics garlic granules
  • 1 tsp Chantal Organics ground ginger
  • 1 tsp fish sauce
  • 1 Tbsp Chantal Organics tamari sauce
  • 4-6 white fish fillets (e.g. gurnard, tarakihi, snapper)
  • 2 Tbsp Chantal Organics tahini

Asian greens (any of the following):

  • Bok Choy
  • Broccoli
  • Snow peas
  • Sugar snap peas

To serve:

  • Jasmine rice
  • Garnish (optional)
  • Coriander
  • Spring Onions

Method

1. Wash the rice and put on to cook as per the packet instructions.

2. Finely chop the onion.

3. Wash and trim the greens.

4. Wash the fish and split the fillets into two along their central line.

5. Place the coconut oil in a large heavy based fry pan set over medium heat.

6. Add the onion and cook a few minutes until it becomes soft and translucent.

7. Add the garlic granules, ginger and salt and stir to combine.

8. Add the coconut milk, fish sauce and tamari sauce and whisk until combined.

9. Bring the mix to a simmer.

10. Add the fish fillets and turn the heat down to low.

11. Put a lid on the pan (or oven tray if you don’t have a lid) and allow the fish to cook for about 5 minutes.

12. While the fish is cooking, divide the cooked rice between serving bowls.

13. When the fish is cooked (it will be white and flake easily), carefully lift it out and lay on top of the rice.

14. Turn the heat up on the pan and add the asian greens. Cover with a lid and allow to cook for 5 minutes, or until tender.

15. Divide the greens evenly between the bowls.

16. Lastly, turn off the heat, add the tahini to the remaining sauce and whisk until combined.

17. Pour the tahini coconut sauce over the fish and greens.

18. Garnish with coriander or chopped spring onions and serve warm.


More Recipes You May Like