Coconut poached hake
Poaching is an excellent method of cooking for seafood. The delicate nature and composition of fish yield fantastic results when cooked so gently.
SERVES
4
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the coconut milk broth
2 tbsp golden rapeseed oil
1 onion finely diced
4 cloves of garlic finely sliced
1 thumb of ginger minced
2 stalks of lemongrass
1 tsp curry powder
1/2 tsp ground coriander
1x 400ml can of coconut milk
300ml fish stock
2tb fish sauce
For the hake
4x100g fillets of hake
2 heads of pak choi sliced
1 red chilli finely sliced
1 carrot finely sliced
4 scallions finely sliced
1 bunch of coriander
1 lime juiced
Fine sea salt
Method
To make the coconut milk broth
Place a heavy and wide based pot on medium high heat.
Warm the golden rapeseed oil before adding the onion, garlic and ginger. Season with a pinch of fine salt and cook to soften, stirring regularly not allowing to colour for 3 minutes.
Smash the lemongrass stalks with the back of a large chef’s knife and add to the pot.
Add the curry powder and ground turmeric and cook for 1 minute to bloom the spices.
Add the coconut milk and fish stock and scrape the base of the pan to release any spices, garlic or ginger attached.
Bring to the boil, season with fish sauce and reduce the heat until the broth is at a temperature just below a simmer. Remove the lemongrass and discard.
To poach the hake
Place the fillets of hake in the pot and spoon the broth over each fillet and poach for 6 -8 minutes depending on the thickness of the fillets. The fish is cooked when its flakes when gently pressed.
Using a slotted spoon remove the fillets of hake from the broth, working as gently as possible.
Place in warm bowls.
Bring the coconut milk broth back to the boil and add the finely sliced pak choi, carrot, red chilli and scallion, cook for 2-3 minutes until the vegetables are just cooked.
Finish with the juice of a lime and taste to adjust seasoning.
Add the cooked vegetables to each bowl and pour over the remaining broth.
Garnish each dish with coriander.
