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.
Check out more sustainable recipes here.
-
Serves 2 -
Hands-on time 20 minutes
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