Poached Seafood In Lime Coconut Dressing Recipes

POACHED SALMON IN COCONUT LIME SAUCE

Steps:

• Sprinkle both sides of salmon with salt and pepper.
• Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
• Turn heat down to medium low and allow skillet to cool.
• Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
• Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
• Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
• Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
• Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
• Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
• Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

COCONUT-LIME DRESSING

Steps:

• Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
• Do Ahead:
• Dressing can be made 1 day ahead. Cover and chill.

SALMON POACHED IN AROMATIC COCONUT LIME SAUCE

Steps:

• Heat 1 tablespoon oil in a non-stick pan or well-seasoned skillet over medium high heat. Season salmon with salt and pepper, then add to pan skin-side down (if skin is still on) and sear until fillet releases easily from pan, about 2 minutes. Turn salmon and cook the other side for another minute, then transfer to a plate. The salmon should not be cooked through at this point.
• Turn heat down to medium-low and allow skillet to cool. Then, heat remaining tablespoon oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden, about 30 seconds. Add coconut milk and stir, scraping the bottom of the skillet to deglaze any bits stuck on the base into the sauce. Bring coconut milk to a simmer, then stir in fish stock and fish sauce. Simmer for 2 minutes.
• Place salmon into the sauce, then lower heat to a gentle simmer. Cook for 4 minutes, or until just cooked through. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce. Serve salmon fillets over noodles or rice. Spoon over coconut sauce, garnishing with green onions, cilantro, and lime.

COCONUT-POACHED FISH WITH BOK CHOY

Steps:

• Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
• Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
• Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
• Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

POACHED SEAFOOD IN LIME COCONUT DRESSING

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.

COCONUT SHRIMP WITH LIME DRESSING

Steps:

• In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
• In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
• Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
• Dress shrimp with lime dressing and garnish with watercress leaves.
• Combine ingredients in a small bowl, and chill until ready to serve.

POACHED FISH

Steps:

• In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
• Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
• Serve.