Coconut Poached Fish

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This recipe is inspired by the NYT Cooking.

Best served with jasmine rice

Ingredients

  • White fish (Cod works well, Skrej works event better) about 150-200g/person
  • Shallot, finely sliced
  • Garlic, finely sliced
  • Ginger, sliced in thin strips
  • Coconut milk
  • Fish sauce
  • Fish broth (fond du chef)
  • Kaffir lime leaves (optional)
  • Lemongrass (optional)
  • Sugar
  • Coriander leaves
  • Scallions (green part, thinly sliced)
  • Thai basil or regular basil (optional)
  • Lime juice / lime wedges or slices for serving
  • Pack choi