Ingredients

Method

• 1 lemongrass stalk, bruised
• 2 t fish sauce
• 15 g coriander
• 5 g fresh mint
• ½ lemon, juiced
• 1 green chilli, seeded and chopped
• 2 garlic cloves, sliced
• 1 x 5 cm ginger piece, peeled and grated
• 1 x 400 ml coconut milk can
• 800 g firm white sustainable fish

Method

Ingredients

Place all the ingredients except the fish in a blender and blend until combined.

Place the blended mixture and the fish into a shallow pan and slowly bring to a simmer over a low heat. Poach the fish for 10–15 minutes, spooning the broth over the fish until the fish flakes apart easily and is cooked through.

Serve the fish warm with a generous ladle of poaching broth.