Low-energy recipe: Speedy poached pollock with aromatic spices
This budget, low energy fish dish works well as the pollock cooks gently in the residual heat of aromatic coconut milk.
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Cooking tools:
- Saucepan
- Stove
- Can opener
- Chef's knife
- Cutting board
- Grater
- Paper towel
- Spoon
- Kitchen timer
- Plate
- Serving bowl
Ingredients
- 2 pollock fillets, defrosted if frozen
- 400g can full-fat coconut milk
- 1 lemongrass stalk, bashed
- 20g ginger, grated
- 2 garlic cloves, grated
- 1 bird’s eye red chilli, finely sliced
- 1 pak choi, base trimmed and leaves separated
- Juice 1 lime
- Handful coriander or thai basil
- Cooked white rice to serve
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