Coconut Poached Fish
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)
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.
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.
I found this recipe a few years back in a magazine and cut it out and put it with all the other recipes I am going to make one day! I am sure you have a pile of those too. Eventually I made it and it has become a regular in our house. So easy and everybody that tries it just loves it and can’t believe how simple and tasty it is. Maximum flavour, minimum fuss – my cooking philosophy