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Speedy poached pollock with aromatic spices
- Published: 17 Feb 23
- Updated: 18 Mar 24
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.
![Speedy poached pollock with aromatic spices](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/02/960-2023D038_PASSIVE_POLLOCK-1-768x960.jpg)
Check out more sustainable recipes here.
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
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.
- Recipe from February 2023 Issue
Nutrition
- Calories
- 471kcals
- Fat
- 35.1g (29.5g saturated)
- Protein
- 28.7g
- Carbohydrates
- 8.8g (5g sugars)
- Fibre
- 2.6g
- Salt
- 0.3g
delicious. tips
You can of course use haddock or cod in this dish, but pollock (sometimes known as pollack) is a more sustainable choice, and is often pretty indistinguishable from the more popular species (especially in a flavourful broth like this). Pollock is often sold under a generic ‘white fish’ label in the freezer aisle, so keep an eye out for that too
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