Poached fish with broccoli and ginger
The flavours of ginger, garlic and chilli add zing to this dish.
¼ cup coconut cream
2 cups water
1 tsp fish sauce
2 Tbsp lemon juice
1 vegetable stock cube
1 Tbsp curry powder
1 Tbsp chopped fresh ginger
2 cloves garlic, crushed
1 head broccoli, sliced into florets
500g fish fillets, sliced into pieces
2 spring onions, finely sliced sliced
1 chilli, finely sliced (optional) for garnish
Place coconut cream, water, fish sauce, lemon juice, stock cube, curry powder, ginger and garlic into a large saucepan and bring to the boil.
Reduce heat to a simmer, add broccoli then cover with diced fish and spring onions.
Place lid on the saucepan and cook slowly for approximately 10 minutes or until the fish and broccoli are cooked through.
Garnish with chilli if using.
Serve with crusty bread rolls or with cooked rice.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.9g|