Coconut Poached Snapper with Asian Greens

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Peel and mince the ginger and garlic. Trim the pak choy. Trim and chop the kai lan into bite sized pieces. Thinly slice spring onion.

In a large frying pan over a medium high heat, combine coconut milk, ginger, garlic, fish sauce/brown sugar/lime juice and sambal oelek (to taste). Bring to the boil. Reduce heat and simmer uncovered for 10 minutes. Add fish and simmer, covered, about 5 minutes.

Tip! Sambal oelek can be spicy, start with half a serve if you don't like spice.

Add the kai lan and pak choy to the pan and cook for a further 3 minutes, until the Asian greens have wilted and the fish is cooked through.

Serve fish with coconut sauce and Asian greens over the rice. Sprinkle with spring onion and fried shallots.

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Peel and mince the ginger and garlic. Trim the pak choy. Trim and chop the kai lan into bite sized pieces. Thinly slice spring onion.

In a large frying pan over a medium high heat, combine coconut milk, ginger, garlic, fish sauce/brown sugar/lime juice and sambal oelek (to taste). Bring to the boil. Reduce heat and simmer uncovered for 10 minutes. Add fish and simmer, covered, about 5 minutes.

Tip! Sambal oelek can be spicy, start with half a serve if you don't like spice.

Add the kai lan and pak choy to the pan and cook for a further 3 minutes, until the Asian greens have wilted and the fish is cooked through.

Serve fish with coconut sauce and Asian greens over the rice. Sprinkle with spring onion and fried shallots.