Thai Inspired Poached Kingklip
On our honeymoon my husband and I travelled to the most gorgeous little island of Koh Samui, in Thailand. On one of our evenings exploring the island night life, we stumbled upon a restaurant (or should I say a giant hall with trestle tables and an open cooking station). With a name like “Ninja Crepes” we didn’t really know what to expect, but the hall was packed so we decided to give it a try. The food was out of this world with flavours and aromas I can only begin to describe. Ninja Crepes was definitely one of the highlights of our trip, one which we still talk about regularly… our trip into this dodgy “school hall” in the middle of the streets in Thailand, only to eat the best meal of our lives!
So with that in mind, I tried to reinvent the flavours I discovered that night. Simple flavours of coconut, lemongrass and coriander! Enjoy.
- 1kg pack of Greenfish Baby Kingklip Fillets
- 1 tin Coconut Milk
- 1 stem Lemongrass
- Coriander
- 1 lemon
- Salt & Pepper
- (Serve with Rice)
- Finely chop or grate the lemongrass stem
- Remove the coriander leaves from the stems and set aside with the chopped lemongrass
- In a shallow frying pan, pour in the tin of coconut milk
- Add the chopped lemongrass and coriander
- Add salt and pepper to taste
- On a high heat bring to the boil and simmer for 5 - 10 minutes (until the lemongrass softens and infuses the flavour into the coconut milk)
- Add the juice of half a lemon
- While the liquid is still boiling, place the fillets into the poaching liquid and reduce to a simmer for 5 minutes
- Turn the fillets over and simmer for a further 5 minutes
- The fish should turn white and flake easily when done
- Remove the fish and reduce the poaching liquid for a further 5 minutes to create a tasty sauce
- Serve with rice and pour the sauce over the fish and rice
- This recipe will work well with any firm white fish
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