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COLEY WITH COCONUT AND KAFFIR LIME
July 2, 2021
Coley with coconut and kaffir lime. This warming and scrumptious coley with coconut and kaffir lime recipe will have you on your seat with anticipation.
Prep time: 10 minutes
Cooking time: 15 minutes
Skill level: Medium
Serves 4
Recipe courtesy: Love Seafood
Ingredients
- 4 x 120g portions coley
- 100g spinach
- 1 pak choi, quartered
- 2 x 250g packs ready-to-heat mixed rice
- For the poaching liquor
- 200ml light coconut milk
- 10 kaffir lime leaves or zest of 2 limes
- 2 star anise
- 1 cinnamon stick
- 2 bay leaf
- 1 tbsp. coriander seeds
- 4 tbsp. reduced-salt soy sauce changed from fish sauce
- 2 garlic cloves, crushed
- 1 tbsp. palm sugar
- 1 green chilli, whole
Method
- Add all the poaching liquor ingredients to a large deep pan, and warm gently to a simmer. Remove from the heat and leave to infuse for 45 minutes.
- Using a slotted spoon or a sieve, remove the spices from the broth.
- Place the coley, spinach and pak choi carefully into the broth and poach on a low heat for 8-10 minutes.
- While the fish is cooking, heat the rice according to the pack instructions.
- To serve, divide the rice between 4 bowls and top with the coley, spinach and pak choi, then spoon over the coconut broth.
Nutritional Information
Fat 8g
Saturates 4.1gCarbs 37.4g
Sugars 7.7g
Fibre 3g
Protein 27.4g
Salt 2g
