Name: Coconut-poached fish with spinach
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

1.Cook rice in a large saucepan of boiling water until tender; drain.

2.Meanwhile, 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.

3.Add spinach and juice to pan. Stir until hot.

4.Serve fish with coconut spinach and rice. Sprinkle with green onion and fried shallots.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook