Coconut fish with cucumber salad

Ingredients

• 250 ml chicken or
• fish stock
• 400 ml
• coconut milk
• 1 tbsp
• fish sauce
• 1 tbsp
• + 31 more ingredients
• • caster sugar
  • 3
  • lime leaves
  • 1 stalk
  • lemongrass, bruised
  • 1 small red
  • chilli, split lengthways
  • 4 white
  • fish fillets, each 175g
  • 1 tbsp fresh
  • lime juice
  • 2 large
  • chillies, seeded and finely sliced on the diagonal
  • 30 g fresh
  • coriander
  • 0.5 small red
  • onions, finely sliced
  • 5 g fresh
  • mint leaves
  • 20 g
  • mangetout, blanched and finely sliced
  • 0.5
  • cucumber, cut in half lengthways and diagonally sliced
  • 2 tbsp fresh
  • lime juice
  • 2 tbsp
  • fish sauce
  • 1 tsp
  • caster sugar
  • 1 small red
  • chilli, finely chopped

1. Place the stock, coconut milk, fish sauce, sugar, lime leaves, lemon grass and chilli in a large saucepan over a medium high heat. Boil for 10 minutes, then lower the heat and bring to a simmer. 2. Add the fish and poach for two or three minutes or until the fish starts to flake when lightly p...

View full recipe at SpringPad