Memorial Day weekend is upon us and with it, the unofficial start of summer. No matter what your weather this weekend, this unique fish recipe will have you dreaming of the tropics.
Poaching fish is a new technique for me, and while it intimidated me for awhile, I have discovered that it is really quite easy and very healthful. Instead of a broth or water-based liquid for this recipe, I used light coconut milk. Paired with ginger and lime it evokes images of tropical beaches, sand and an overall easy breezy attitude.
Add whatever vegetables you choose and alter the fish to fit your budget and taste. I used tilapia, a widely available, sustainable and affordable fish.
Poached Coconut Fish
1 teaspoon vegetable oil
3 cloves garlic, minced
1 teaspoon ginger, minced
zest of one lime
1 medium onion, sliced
1 bell pepper, sliced
1 - 14 ounce can light coconut milk
½ cup water
½ cup sliced mango
1 tablespoon light soy sauce
1 tablespoon brown sugar
1 teaspoon curry paste
1 pound tilapia or other white fish
fresh cilantro, chopped
1 green onion, sliced
rice noodles or rice
In a large wok or skillet, heat the oil over medium high heat. Add the garlic, ginger, lime zest, onion, and pepper, and stir-fry for 2 minutes.
Add the coconut milk, water, mango, soy sauce, brown sugar and curry paste. Bring to a boil, then reduce to a simmer.
Add the fish:
Simmer 4-6 minutes, or more, depending on the thickness of the fish. You will know when the fish is done when it flakes when touched with a fork and it puffs up slightly in the poaching liquid, like this:
Serve each fillet over rice or rice noodles, topped with a few tablespoons of the poaching sauce and sprinkled with fresh cilantro and green onion, served with a lime slice:
A fun new recipe for your tropical dreams!