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Ingredients
Method
- 1 tbsp veg oil
- 2 crushed garlic cloves
- 5 spring onions, sliced
- 5cm piece of ginger, finely chopped
- 30g chopped coriander leaves
- 400g tin of coconut milk
- 1 lime
- 150g snow peas
- 250g firm white fish fillets, skinless and boneless
- Coconut rice, cooked, to serve
- 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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