The Northern Express Herald

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Thai Coconut Poached Fish

Sponsored by Fresh Media

Spicy Thai basil provides an aromatic background to this recipe. Its hint of licorice combines well with the richness of coconut cream but doesn’t overwhelm the fish.

Serves 4

Ingredients:

For the poaching liquid:

1 tbsp coconut cooking oil

1 onion, diced

1 stalk celery, diced

4 cloves garlic, sliced

2 tins Trident Coconut Cream

4 cups water

1/2 tbsp fish sauce

1/2 tbsp lime juice

2 tsp salt

1 tsp pepper

600g pumpkin, sliced in 1cm thick pieces

600g white fish fillets

1/2 cup Thai basil leaves (Vietnamese mint works well too)

400g Trident Hokkien Noodles

Garnish

  • Thai basil leaves
  • Chilli, thinly sliced - optional
  • 1 lime, quartered

Method

  1. Heat coconut oil in a large pot over medium-high heat.
  2. Sauté the onion, celery and garlic for 1 minute. Add the rest of the poaching liquid ingredients, place the lid on and bring to a simmer.
  3. Add the pumpkin slices and Thai basil and cook for 10 minutes.
  4. Add a bit more water if required, taste the liquid and adjust seasoning before adding the fish fillets. Cook for a further 10 minutes or until the fish is cooked through but doesn’t fall apart.
  5. Mix the noodles in and warm the lid off for 5 minutes before serving.
  6. Garnish with fresh Thai basil leaves, chilli and lime.