INGREDIENTS
- 400ml coconut milk
- 2 fresh fillets of haddock
- 1 piece of lemongrass (lightly crushed)
- 2 cloves garlic (finely chopped)
- Zest and juice of 1 lime
- 1 ½ tbspns fish sauce
- 2 chillies (finely chopped)
- ¼ cup white wine
- Small piece of ginger
- Handful fresh coriander
- 1 ½ cups brown rice
Start by getting the brown rice cooking – this recipe is super quick so don’t leave the rice until the last minute.
Put the coconut milk, white wine, garlic, lime juice and zest, lemongrass, chillies, and ginger in a pan. Heat to just boiling and then reduce to a light simmer for about 5 minutes to let all the flavours combine. Place the fish fillets in the pan and poach until cooked through (about 10 minutes) – they should be opaque in colour. Place some rice in 2 bowls and lay the poached fish on top. Drizzle over some of the liquid from the pan, and finish with a pinch of fresh coriander, sesame seeds, and a squeeze of lime. Serve with steamed broccoli, cauliflower and green beans for a delicious hearty meal!