Coconut and Lime White Fish

Fry the garlic and half the spring onions in the oil with the ginger and ¾ of the coriander for 2 mins. Add the coconut milk and simmer for 2 mins, then blend with a stick blender until smooth. Stir through the zest of the lime and squeeze in about half the juice and season well.
Bring the sauce to a gentle simmer and add the snow peas. Place the fish fillets in the broth, cover with the lid and poach for 5 mins or until the fish starts to flake. Add the remaining spring onions, cook - covered - for 2 mins more, then serve with fish in a bowl of broth with some coconut rice and lime wedges.

20 mins

2 serving

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