This Thai inspired recipe is easy to make and perfect for those who tend to overcook their fish. Poaching is a very forgiving and gentle cooking method.
2 – 4oz (113g)
wild cod fillets, skin removed*
4 cups broccoli, washed, trimmed and cut into bite-sized florets
2 cups vegetable broth
1 cup full-fat coconut milk**
1 stalk lemongrass (white and light green parts only), cut into quarters lengthwise
1-inch piece gingerroot
3 cloves garlic, peeled and lightly smashed
1 medium green Thai chili, finely minced with seeds removed (optional)
to taste salt & freshly cracked black pepper
to garnish freshly chopped cilantro
Remove the skin off the gingerroot by using an edge of a spoon and applying just enough pressure to scrap off the skin. Once peeled, thinly slice the gingerroot.
Submerge the fish fillets into the poaching liquid, along with the broccoli florets and cover the pan. Reduce the heat to medium-low and gently simmer the fish for 7-8 minutes. When properly cooked, the flesh of the fish should take on a nearly opaque appearance and flake easily. Serve the fish, broccoli and poaching liquid immediately over a bed of rice, rice vermicilli or yam noodles.