Coconut-poached fish with spinach
Feb 28, 2011 1:00pm- 35 mins cooking
- Serves 4
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Ingredients
Coconut-poached fish with spinach
- 1 1/2 cup (300g) jasmine rice
- 2 400ml cans coconut milk
- 3 centimetre (15g) fresh ginger, thinly sliced
- 1 clove garlic, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoon sambal oelek
- 4 180g firm white fish fillets
- 250 gram frozen spinach, thawed, drained
- 2 tablespoon lime juice
- 2 green onions, thinly sliced
- 2 tablespoon fried shallots
Method
Coconut-poached fish with spinach
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1Cook rice in a large saucepan of boiling water until tender; drain.
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2Meanwhile, combine coconut milk, ginger, garlic, sauce, sugar and sambal in a large frying pan; bring to the boil. Reduce heat and simmer uncovered for 10 minutes. Add fish and simmer, covered, about 10 minutes or until fish is cooked. Remove fish from pan.
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3Add spinach and juice to pan. Stir until hot.
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4Serve fish with coconut spinach and rice. Sprinkle with green onion and fried shallots.
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