Speedy poached pollock with aromatic spices
Passive cooking is the term used to describe dishes that are made using the residual heat after food spends a short time on the hob, meaning it’s helpful for those wishing to eat more sustainably or more affordably. It is a great way to finish cooking delicate foods like fish – as it’s a far more gentle method and will ensure your fillets are cooked to perfection. Try this dish which sees the fillets lightly poached in coconut milk packed with aromatics.
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Ingredients
- 2 pollock fillets, defrosted if frozen
- 400g can full-fat coconut milk
- 1 lemongrass stalk, bashed
- 20g ginger, grated
- 2 garlic cloves, grated
- 1 bird’s eye red chilli, finely sliced
- 1 pak choi, base trimmed and leaves separated
- Juice 1 lime
- Handful coriander or thai basil
- Cooked white rice to serve
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Method
- Pat the fish dry, season with a pinch of salt and set aside. Meanwhile, put the coconutmilk, lemongrass, ginger, garlic and chilli in a lidded saucepan. Put over a medium heat, cover, then bring to a simmer and cook for 2 minutes to infuse.
- Nestle the pollock and pak choi into the sauce. Cover, cook for 2 minutes, then turn the heat off and, without lifting the lid, leave to cook in the residual heat for 8-10 minutes (depending on the thickness of the fillets).
- Squeeze in the lime juice, stir in the herbs and season, then serve with rice.
Nutrition
- 471kcals Calories
- 35.1g (29.5g saturated) Fat
- 28.7g Protein
- 8.8g (5g sugars) Carbs
- 2.6g Fibre
- 0.3g Salt
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