Coconut Poached Snapper

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.