Poached Seafood In Lime Coconut Dressing Recipes
CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK
This recipe was featured in our local paper and is a Kylie Kwong and from her cookbook It Tastes Better and her intro to the recipe was "I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken."
Provided by ImPat
Categories Cambodian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
- Add the coconut milk and process until thoroughly blended.
- Transfer the coconut mixture to a heavy pased pan.
- Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
- Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
- Add the fish chunks and poach gently for 4-5 minutes.
- Stir through the lemon juice, then trasfer to serving bowls.
Nutrition Facts : Calories 470.8, Fat 43.1, SaturatedFat 37.9, Sodium 1445.9, Carbohydrate 23.7, Fiber 2.5, Sugar 10.6, Protein 6.4
POACHED SEAFOOD IN LIME COCONUT DRESSING
So delicious! Imagine sitting outside on a hot summers night with this and a glass of wine! Would also make a great starter, just increase the quantities as required.
Provided by dale7793
Categories One Dish Meal
Time 17m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Poach the seafood in the stock.
- This will only take one or two minutes.
- Remove the seafood and chill quickly to stop further cooking.
- You can do this by placing the seafood in ice water for a few minutes.
- Discard the stock.
- Combine the remaining ingredients, except the lettuce, to form a dressing.
- Drain the seafood from the water and add to the dressing.
- Cover and marinate in the fridge for at least 4 hours.
- To serve place the lettuce in the base of each serving bowl and pile over the seafood and dressing.
- Serve immediately.
Nutrition Facts : Calories 237.3, Fat 15.3, SaturatedFat 11.5, Cholesterol 7.6, Sodium 1092.3, Carbohydrate 18.9, Fiber 1.4, Sugar 6.8, Protein 9.4
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