Coconut milk poached fish

Katie

whlsmefdbykatie

Coconut Milk Poached Fish

Serves

3

Cook

35 mins

Prep

30 mins

Difficulty

hard

This is another weeknight friendly meal that is perfect for those nights when you want something healthy but don’t want to spend an hour in the kitchen. Cooking the fish this way is not only easy but makes it so flaky and delicious which is why it’s one of my favourites

indian

Ingredients

2 cups of mushrooms sliced

1/2 lime squeezed

1 inch nob of ginger grated

3 hyphen 4 bunches of bok choy separate stems and leaves

1 tsp fish sauce

1 red chilli pepper sliced remove seeds for less spice or a pinch of chilli flakes

1 shallot diced

1 tbsp coconut aminos or soy sauce

2 hyphen 4 white fish filets

1 can coconut milk

Instructions

Step 1

In a pan, saute the ginger, shallot, and chilli flakes or red chilli pepper until fragrant, about 2 minutes.

Step 2

Add the mushrooms and bok choy stems and saute for 3-5 minutes until they begin to soften.

Step 3

Next pour in the can of coconut milk, coconut aminos and fish sauce, bring to a simmer then place the fish in the broth and cover.

Step 4

After 5 minutes add in the bok choy leaves then cover again to allow the fish to cook thoroughly and the leaves to wilt, for another 3-5 minutes depending on the thickness of your fish.

Step 5

Stir in the lime juice then serve over rice and garnish with fresh cilantro for an extra pop of flavour