15-MINUTE COCONUT FISH

February 8, 2025

This LOVE fish recipe (Pink Snapper on special this week only for Valentines Day), is so simple to make and super-tasty. I hope your loved one feels special on February 14th. 💓

INGREDIENTS FOR FOUR

300gm cherry tomatoes
extra virgin olive oil
salt
pepper
1½ cups raw rice of your choice
1 x medium head broccoli
1 x large onion
25gm fresh coriander
20gm fresh ginger
1 x medium clove garlic
1tsp ground turmeric
400ml coconut milk
500gm fish fillets of your choice
1 x medium lemon

COOKS NOTES

These components can be prepped in advance - roast tomatoes, blanch broccoli, cook rice, squeeze lemon juice, crush garlic, grate ginger, chop onion and fry.
Chef’s Choice Coconut Milk from Asian supermarkets will really make this dish shine.
Try to keep fish in largish pieces during cooking by taking care not to stir and break up once fish has cooked. If using small fry-pan fish fillets, they will probably break up as cooking, but the dish will still be delish.
Add 100gm baby spinach to sauce with broccoli and tomatoes if wanting to increase veggie intake.
Most white fish fillets will work in this dish. Perhaps larger fish are easier to cook in chunky pieces.

METHOD

Pre-heat oven to 180C.
Cut cherry tomatoes in half and toss with 1Tbsp olive oil, couple of good pinches salt and couple of grinds pepper. Place in single layer on non-stick paper lined baking tray. Roast for 20 minutes, until tomatoes have lost some moisture and skins are starting to colour.
Cook rice of your choice.
Chop broccoli stalks and florets into bite size pieces. Place in saucepan of salted boiling water over high heat. Cover and as soon as water returns to the boil (no more than 2 minutes), drain and plunge broccoli into iced water to halt the cooking process. Drain when cold.
Peel and finely chop onion. Place large frying pan over medium heat. When hot, fry onion and a good pinch salt in 1½ Tbsp olive oil for a few minutes, until softening.
Meanwhile, finely chop cleaned coriander roots and stalks and roughly chop leaves, grate ginger and crush garlic. Add all above to pan with turmeric and stir for a few seconds to release aroma.
Pour in coconut milk. Taste and add a couple pinches salt.
Place chunks of fish pieces in pan, immerse in sauce.
Once sauce is simmering, cook for about a minute then add pre-cooked tomatoes and broccoli to heat through. Stir carefully to keep fish chunks intact.
Bring back to a simmer and taste for seasoning, adding a touch more salt if necessary. Stir in 1 Tbsp lemon juice and taste, add more if liked. Salt will balance out sour if seasoned correctly, so no one flavour profile dominates.
Serve fish, vegetables and sauce over cooked rice.