Friday, February 28, 2014
Lime and Coconut Poached Fish with 'Volcano' Rice & Sugar Snap Peas
This Lime and Coconut Poached Fish from Fast, Fresh Simple is what Donna Hay says she cooks on "summer beach holidays" and that when she cooks it at home, her "thoughts return to the beach." I love the tropical feel of the dish from the fresh (local) kaffir lime leaves, lime juice and coconut milk and served here with gingered 'volcano' rice (brown and red rice grown on the mineral-rich volcanic soil of West Java) and steamed sugar snap peas.
Lime and Coconut Poached Fish
Adapted from Fast, Fresh, Simple by Donna Hay
1 cup (250 ml) coconut milk
1 long green chilli, finely diced
1/4 cup (60 ml) lime juice
6 kaffir lime leaves, finely shredded
1 Tbsp fish sauce
200 g firm white fish fillets (about 7 oz)
1/2 cup coriander (cilantro) leaves
steamed rice and steamed greens to serve
Place the coconut milk, chilli, lime juice, kaffir lime leaves and fish sauce in a pan over medium-low heat. Bring to a boil, reduce heat and simmer for 4 minutes. Add the fish and cook 3-4 minutes each side or until tender.
To serve, divide the fish the fish and poaching liquid between serving plates and sprinkle with coriander and serve with steamed rice and greens.
Notes/Results: A great combination of flavors--tangy, spicy and sweet. The fish (I used frozen cod) is tender and moist and the coconut 'sauce' soaks into the rice nicely, giving it even more flavor. I made my volcano rice in the rice cooker, tossing in some minced ginger and steamed the sugar snap peas--making sure they were plenty crisp. This makes for an easy and satisfying meal that isn't too heavy. I would make it again.
It's Tropical Delights week at I Heart Cooking Clubs--making delectable Donna Hay recipes with tropical ingredients. You can see what everyone made by checking out the picture links on the post.
Happy Aloha Friday!