Thai Poached Fish in Coconut Milk
Creamy and refreshing, this Thai Poached fish in Coconut Milk is the perfect summer recipe. It calls for just a few ingredients and is ready in no time!
Servings: 2 people
Ingredients
- 250 grams sea bass fish fillet cut into 2 inch pieces, approx 4-5 pieces
- 3/4 tsp salt divided
- ¼ tsp pepper
- 1 tbsp oil
- ½ onion sliced
- 1 tsp chopped garlic
- ½ tsp chopped ginger
- 1 tsp thai green curry paste
- 200 ml coconut milk
- 1 ½ cups water
- 1 lemongrass cut into pieces and smashed
- 1 tsp jaggery
- Chopped coriander spring onions, lime juice and chilli oil for topping
Instructions
- Sprinkle ¼ tsp salt and ¼ tsp pepper on the fish and set aside.250 grams sea bass fish fillet, 3/4 tsp salt, ¼ tsp pepper
- Heat oil in a pan and add onions. Saute for 1 minute and add chopped ginger and garlic. Saute for 2 minutes and Thai add green curry paste. Cook this for another minute.1 tbsp oil, ½ onion, 1 tsp chopped garlic, ½ tsp chopped ginger
- Pour in coconut milk, water, lemongrass, remaining salt and jaggery. Simmer for 3-4 minutes.1 tsp thai green curry paste, 200 ml coconut milk, 1 ½ cups water, 1 lemongrass, 1 tsp jaggery
- Gently slide the pieces of fish into the pan and cover and cook for 6-7 minutes. Turn off the flame. Let this rest for a few minutes and serve hot over rice. Top with chopped coriander, spring onions and chilli oil along with a squeeze of lime juice.Chopped coriander
Video
Nutrition
Calories: 282kcal | Carbohydrates: 9g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 1039mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg