Coconut-poached fish with pumpkin & beans

Name: Coconut-poached fish with pumpkin & beans
Total time: 30 min
Ingredients: 1 tablespoon coconut oil (available from organic and healthfood stores, and some supermarkets); 15 grams (3cm piece) galangal (from asian food stores and some farmers’ markets; or use fresh ginger), finely grated on mandoline; 1 teaspoon each ground coriander, ground cumin and ground chilli; 600 millilitres coconut milk; 5 kaffir lime leaves, coarsely torn; 1 lemongrass stalk (white part only), thinly sliced; 400 grams (about 1/2) butternut pumpkin, peeled and cut into 5cm pieces; 600 grams skinless firm-textured fish fillet eg blue moki, blue warehou, trevally, ling or hapuku), cut into 10cm pieces; 120 grams snake beans (yard-long beans), cut into 7cm lengths - or use whole green beans; 1 tablespoon fish sauce, or to taste; 1 tablespoon soft light palm sugar, or to taste; To serve; shallots, thinly sliced; thai chillies (to your taste), thinly sliced; sprigs thai basil; sprigs coriander; lime wedges; steamed jasmine rice

www.nzwomansweeklyfood.co.nz

A light, easy, fresh and delicious way to eat fish! This poached fish recipe with pumpkin and beans is an easy weeknight meal that is nutritious and stunningly delicious

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

1 tablespoon coconut oil (available from organic and healthfood stores, and some supermarkets)
15 grams (3cm piece) galangal (from asian food stores and some farmers’ markets; or use fresh ginger), finely grated on mandoline
1 teaspoon each ground coriander, ground cumin and ground chilli
600 millilitres coconut milk
5 kaffir lime leaves, coarsely torn
1 lemongrass stalk (white part only), thinly sliced
400 grams (about 1/2) butternut pumpkin, peeled and cut into 5cm pieces
600 grams skinless firm-textured fish fillet eg blue moki, blue warehou, trevally, ling or hapuku), cut into 10cm pieces
120 grams snake beans (yard-long beans), cut into 7cm lengths - or use whole green beans
1 tablespoon fish sauce, or to taste
1 tablespoon soft light palm sugar, or to taste
To serve
shallots, thinly sliced
thai chillies (to your taste), thinly sliced
sprigs thai basil
sprigs coriander
lime wedges
steamed jasmine rice