Coconut-poached fish with pumpkin & beans

A light, easy, fresh and delicious way to eat fish! This easy weeknight meal is nutritious and stunningly delicious.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 tablespoon coconut oil (available from organic and healthfood stores, and some supermarkets)

15 gram (3cm piece) galangal (from asian food stores and some farmers’ markets; or use fresh ginger), finely grated on mandoline

1 teaspoon each ground coriander, ground cumin and ground chilli

600 millilitre coconut milk

5 kaffir lime leaves, coarsely torn

1 lemongrass stalk (white part only), thinly sliced

400 gram (about 1/2) butternut pumpkin, peeled and cut into 5cm pieces

600 gram skinless firm-textured fish fillet eg blue moki, blue warehou, trevally, ling or hapuku), cut into 10cm pieces

120 gram snake beans (yard-long beans), cut into 7cm lengths – or use whole green beans

1 tablespoon fish sauce, or to taste

1 tablespoon soft light palm sugar, or to taste

To serve

shallots, thinly sliced

thai chillies (to your taste), thinly sliced

sprigs thai basil

sprigs coriander

lime wedges

steamed jasmine rice

Method

Coconut-poached fish with pumpkin & beans

1.Heat coconut oil in a wok over medium-high heat, add galangal and ground spices and stir-fry until fragrant (20-30 seconds). Add coconut milk, lime leaves and lemongrass and bring to the simmer. Season to taste, add pumpkin and cook for 3-4 minutes.

2.Add fish and beans and cook until fish is cooked through and pumpkin is tender (8-10 minutes). Transfer vegetables and fish with a slotted spoon to bowls. Season cooking liquid with fish sauce and palm sugar to taste and spoon over fish.