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Urap-Urap and Poached Fish

With Andrea Bathgate

Urap-Urap (Spinach and green bean salad with spicy coconut) and Poached Fish

Spicy coconut mixture:
1cup of desiccated coconut
2 Tbsp palm sugar, grated
1 Tbsp shrimp paste
1-2 red chillies
2 garlic cloves
2 kaffir lime leaves, chopped
1/2 cup of water
Salt to taste

Grind chillies with garlic in mortar and pestle until it forms a paste. 
Grind in shrimp paste.
Place desiccated coconut into a pan over medium heat, add chilli paste mix, kaffir lime leaves, palm sugar and water. 
Cook until water has dissolved and coconut mixture is dry and all the palm sugar has dissolved. 
Season with salt.

2cups of spinach
1cup of green beans

Blanch spinach and green beans, set aside.

To assemble salad
Place spinach and green beans into a bowl, season with salt. 
Add 1/4-1/2 cup of the coconut mixture and mix thoroughly.

F or the Fish
2 garlic cloves
2 shallots
1 knob of ginger
4-5 candlenuts (or macadamias)
2 tsp of turmeric
2 tsp cumin powder
2 tsp of coriander powder
1 can of coconut cream
2 fillets of snapper (or any white fish you would like to use)

Grind spice mix in mortar and pestle or stick blender until mixture forms a paste. 
Fry spice mix in a small amount of peanut/canola oil until the mixture is fragrant. 
Add coconut cream and mix and allow mixture to come to a simmer.
Add fish fillets and gently poach for 10 minutes or until fish is just cooked through.

To serve, place fish on a plate and spoon over coconut cream sauce and serve with salad.

(Broadcast: 11 Apr 2012)