Turmeric and Coconut Poached Fish

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Serves 4 · Ready in 20 min

This fragrant coconut fish is healthy comfort food at its best! Justine's turmeric and coconut fish features tender white fish poached in a golden coconut milk broth with ginger and garlic. The vibrant turmeric gives this coconut fish anti-inflammatory benefits and gorgeous colour. With yellow squash adding extra nutrition, this light yet satisfying coconut fish is ready in just 20 minutes. The fresh lime and coriander brighten up this coconut fish perfectly. Serve over jasmine rice for an easy weeknight dinner that tastes like takeaway!

Recipe

Serves 4 · Total 20m

Ingredients

• 400ml coconut milk
• 3 slices ginger
• 2 cloves garlic, bruised
• 1 tsp turmeric powder
• 4 x 180g fillets of cod or any white fish of your choice
• 3 small yellow squash, each quartered
• Juice and zest 1 lime
• 4 sprigs coriander, leaves picked to serve
• Crispy chilli oil, to serve (optional)
• Rice, to serve
• Salt

Method

1. Place the coconut milk, ginger, garlic, turmeric, a splash of water and a pinch of salt into a sauté pan and bring up to a simmer. Cook for 5 minutes stirring regularly.
2. Add the fish and squash, and place the lid on. Turn to low heat and gently poach the fish for 5-6 minutes or until the fish is flaky. Add the zest and juice of a lime and check the seasoning again.
3. Serve on some steamed jasmine rice and with lots of sauce, a drizzle of crispy chilli oil and coriander.