Thai Coconut Milk poached Lingcod with Tomatoes

bmann.ca

recipe.exchange

1 Servings

1. 1

   Chop one onion and mince garlic cloves and put in deep pot with olive oil. Add fresh minced ginger or powdered ginger. Saute over medium high until onions are soft, garlic starts to brown.

2. 2

   Add can of coconut milk and stir. Lower in ling cod filet. Take out whole tomatoes from can without the liquid. Add curry leaves and fish sauce.

3. 3

   Cook at simmer until fish is done, about 15-20 minutes, with lid on. Flip filet halfway through in the broth, especially if not fully submerged.

   Timer: 20m
4. 4

   Filet should easily flake apart to plate, serve with some of the tomatoes and onions, plus a small bowl of broth on the side.