Coconut Poached Flathead

PRINT RECIPE

Preparation time
10 minutes

Cooking time
10 minutes

Serves
4 people

Ingredients
2 packets x 200g Ferguson Flathead fillets, thawed in the refrigerator overnight
1x 400mL can coconut cream
2 cloves garlic, crushed
Juice of 1 lime
2 tablespoons fish sauce
1 tablespoon brown sugar
1 bunch bok choy, halved
Steamed rice, to serve
Coriander leaves, to serve

Coconut Poached Flathead

Place the coconut cream into a large, deep frypan. Add the garlic, lime juice, fish sauce and brown sugar, and place the pan over medium heat. Once beginning to boil, add the flathead fillets and turn the heat to low. Cover, and simmer for 3 minutes. Turn the flathead and add the bok choy to the pan. Cover, and cook for another 3 minutes. Remove from the heat.

Add the steamed rice to 4 plates, and top with poached flathead, bok choy and coriander to serve.

(Dietary specifications: Gluten Free & Lactose Free.)