Wendy's Kitchen Table

INGREDIENTS
400 ml coconut cream 
grated zest and juice of 1 lemon 
1 tbsp fish sauce 
1 tbsp brown sugar 
2 tsp Sambal Oelek (see note below)
1 garlic clove, crushed 
4 x 120 g firm white fish fillets 
1 cup baby spinach leaves 
steamed rice, to serve 
green onions, shredded, to serve 
chilli, sliced (optional)

METHOD
In a large frying pan, combine coconut cream, lemon zest and juice, sauce, sugar, Sambal Oelek and garlic. Bring to the boil, stirring.
Reduce heat to low and add fish. Cover and simmer gently, 8-10 minutes, until fish flakes easily when tested with a fork.
Add spinach. Simmer for 1 minute. 
Serve fish on a bed of rice. Drizzle with poaching liquid and top with green onion and sliced chilli.

NOTE:
Sambal Oelek is a chilli -based sauce. It is a staple in Malaysian and Thai cooking. Oelek means grinding so samabl oelek means ground chilli sambal. Main ingredients are ground chilli peppers, shallot, garlic and shrimp paste.
Sambal Oelek is found in the Asian isle of the supermarket in a glass jar. I love it and put it on everything.