If you're used to pan-frying fish, poaching it in coconut sauce is a tasty change. Serve over steamed jasmine or other fragrant rice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2013
- 2 teaspoons vegetable oil
- 3 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 1 can (400 mL) coconut milk
- 3/4 teaspoons green Thai curry paste
- 4 halibut fillets (450 g total)
- 1 tablespoon lime juice
- pinch each salt and pepper
- 450 g Broccolini trimmed
- 1/2 cup chopped fresh cilantro
- 1 hot red pepper (such as That bird's-eye), thinly sliced (optional)
MethodIn large skillet, heat oil over medium heat; cook garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and curry paste; bring to boil. Reduce heat to mediumlow; add fish and cook until fish flakes easily when tested, about 4 minutes per side. Remove skin. Transfer fish to plate; keep warm.
Simmer sauce until thick enough to coat back of spoon, about 7 minutes. Stir in lime juice, salt and pepper. Ladle over fish.
Meanwhile, in large pot of boiling salted water, cook Broccolini until tender-crisp, about 5 minutes; drain and arrange on plate with fish. Sprinkle with cilantro, and hot pepper (if using).
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 410 mg
- Sugars 5 g
- Protein 28 g
- Calories 375.0
- Total fat 25 g
- Potassium 1064 mg
- Cholesterol 33 mg
- Saturated fat 19 g
- Total carbohydrate 12 g
- Iron 36.0
- Folate 35.0
- Calcium 14.0
- Vitamin A 25.0
- Vitamin C 127.0