Recipe Sourced from Bill Granger – Bills Open Kitchen
Ingredients
250ml (1 cup) fish or chicken stock)
400ml (1⅓ cups) tin coconut milk
1 tablespoon fish sauce
1 tablespoon caster sugar
2-3 kaffir lime leaves
1 stalk lemon grass, bruised
1 small red chilli, split lengthways
4 x 175g (6oz) firm white fish fillets such as snapper or barramundi, skin removed
1 tablespoon lime juice
extra kaffir lime leaves, finely sliced, to garnish
Cucumber Salad
2 large chillies, seeded and finely sliced on the diagonal
½ cup picked coriander leaves
3 red Asian shallots or ½ small red onion, finely sliced
¼ cup mint leaves
20 snow peas, blanched and finely sliced
2 Lebanese (small) cucumbers, cut in half lengthways and sliced on the diagonal
Dressing
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon caster sugar
1 small red chilli, finely chopped (optional)
Method
Place the stock, coconut milk, fish sauce, sugar, lime leaves, lemon grass and chilli in a large pot over a medium to high heat. Boil for 10 minutes, then lower the heat and bring to a simmer. Add the fish and poach for 2 – 3 minutes, or until the fish starts to flake when lightly pressed with the edge of a fork Remove the fish from the pan, cover and set aside. Reduce the sauce for another 5 minutes over high heat until thickened slightly. Strain and stir in 1 tablespoon lime juice. Pour over the fish. Any leftover poaching liquid can be served in small soup bowls as a delicious accompaniment.
Cucumber Salad and Dressing
Place all the ingredients except dressing in a bowl and cover with plastic wrap. Refrigerate until serving. Toss through dressing just before serving.
Garnish with extra lime leaves and serve with steamed rice, the cucumber salad and a chilled glass of Pfeiffer Frontignac.
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