Poached Fish with Cilantro rice
20 Minutes
Middle East/Mediterranean
Serves: 4
Ingredients
2 fillets of any variety white fish or salmon.
1-inch fresh ginger
1/4 cup chopped cilantro leaves
1 teaspoon cumin powder
2 green onions, finely chopped
1 can coconut milk*
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
Salt to taste
Fresh cilantro leaves for garnish
Sliced green onion for garnish
1 lime, jest and juice
1 red onion, thinly sliced
*If coconut milk is unsweetened then you will need 1/2 teaspoon sugar
Preparation
- Using a motor pestle, pound the ginger with cilantro leaves and green onion.
- In a heavy bottom pan at medium heat, add the oil and once it heats up, scatter the sliced onion along with salt.
- Sauté for 1 minute and then add the ginger cilantro and green onion paste.
- Cook for 4 minutes.
- Pour in the coconut milk, turmeric powder, chili powder and cumin powder.
- Stir it around and bring it to boil. Then bring the heat down to simmer, layer the fish fillet and let it slow cook for 7 minutes or until the fish is cooked.
- Keep in mind that depending on the kind of fish and size of fish you are using; the cooking time will differ.
- Once the fish is cooked through, switch off the heat and add lime zest and juice. Check for salt and add more if needed.
- Enjoy the dish warm with cilantro rice garnished with more fresh cilantro leaves and sliced green onion.
