The gentle poaching method makes it practically impossible to end up with dry, overcooked fish, while the coconut milk creates a velvety sauce that’s good enough to drink. Even better ...

Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer. Poach fish until nearly cooked ...

Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 ...

And although booze and broth make great fish poaching conduits, a plant-based milk works even better: coconut milk. Coconut milk has a fatty, creamy consistency that infuses a poached fish dish ...

Thin fish fillets work best for ... Stir in rice and coconut until coated. Add water and bring to a boil. Whisk flour into milk and pour into skillet, stirring. Bring to a simmer, stirring often.

Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and ...

The coconut seafood cocktail is fresh and flavoursome. Prepare the sauce ahead and use the best fresh seafood you can find. Serve in glasses with a slice of lime on the side. Once you have made ...