Speedy poached pollock with aromatic spices

Speedy poached pollock with aromatic spices
  • Serves icon Serves 2
  • Time icon Hands-on time 20 minutes

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.

Check out more sustainable recipes here.

Nutrition: per serving

Calories
471kcals
Fat
35.1g (29.5g saturated)
Protein
28.7g
Carbohydrates
8.8g (5g sugars)
Fibre
2.6g
Salt
0.3g
Calories
471kcals
Fat
35.1g (29.5g saturated)
Protein
28.7g
Carbohydrates
8.8g (5g sugars)
Fibre
2.6g
Salt
0.3g

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

  1. 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.
  2. 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).
  3. Squeeze in the lime juice, stir in the herbs and season, then serve with rice.

delicious. tips

  1. 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

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

30-minute meal recipes

Speedy poached pollock with aromatic spices

Passive cooking is the term used to describe dishes that...

Save recipe icon Save recipe icon Save recipe

Sea bass recipes

Asian baked sea bass

Fresh ginger, red chilli, spring onions and garlic are used...

Save recipe icon Save recipe icon Save recipe

Dinner inspiration in 20 minutes

Clodagh McKenna’s crumbed fish burgers with cabbage slaw

Clodagh McKenna’s crumbed fish burgers feature a juicy fish fillet...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.