Coconut and Lime White Fish

Charmaine Lu -
  • 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