In terms of ingredients, prep and energy expended, this dish has to be one of the best returns on investment out there.
Less than five ingredients, zero prep, no cutting, nothing to do but add ingredients a single pot—such little effort produces a very tasty, rich result in about 12 minutes. I can’t think of a simpler dish to prepare (ice cubes aren’t a dish) or one that produces such tasty results so quickly.
Poaching is also a very forgiving method of cooking—it’s very difficult to over-poach a piece of fish. If you do take it out too early, just slide it back into the pan and give it a few more minutes.
We enjoyed this with warm naan and jasmine rice. My kids had seconds.
Thai-style poached fish (adapted from Delicious Magazine)
1 tablespoon green curry mix
1 cup (250 ml) coconut milk
24 ounces (680 grams) Salmon (6 ounces per person)
Hand full of veg (broccoli florets, baby bok choy, snap peas, etc.)
Coriander leaves (optional)
- In a large sauté pan over medium heat add 1 tablespoon of green curry and the coconut milk; give it a quick stir as coconut milk often separates in the can.
- Once the coconut-curry mix has come to a very gentle simmer, lower the fish into the pan, top with veg, cover and cook for six minutes, turn the fish and cook for another six
- Plate with some fish, veg and sauce. Sprinkle with chilies and coriander leaves if you like.
This goes very well with a serving of jasmine rice and benefits from a squeeze of lime once it has been plated. Nothing wrong with adding a bit of Sriracha for the adults too.