Coconut Cream Fillet
Coconut Cream Poached Red Emperor Fillet on Curried
Vegetables
Recipe by Jax Hamilton
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves 2
1 garlic clove
1cm piece ginger
1 425g tin Homebrand coconut cream
1 small fillet of red emperor, or other white fish, skin on.
2 small potatoes, diced
2 tbsp Mainland butter
1 large handful fresh spinach
1 garlic clove, crushed
1 onion, chopped
1 tbsp curry powder
1. Preheat oven to 190C. Place Homebrand coconut cream, garlic and
ginger in a medium sized saucepan, place over medium heat and bring
to a simmer. Place fish fillet in the pan and cook for five
minutes. Remove the fillet from the pan, place on a baking tray and
place in oven for five minutes until cooked. Reserve coconut cream
liquor.
2. Place potatoes in a small saucepan of salted water, bring to the
boil and simmer until just tender. Refresh and set aside.
3. In a small frying pan over medium heat, melt one tablespoon of
Mainland butter and wilt the spinach. Remove from pan, squeeze out
excess water and set aside.
4. Place a small saucepan over medium heat with the remaining
Mainland butter. Add the crushed garlic and onion. Saute until
translucent, then add potatoes and sauté until the potato is
coloured. Add the curry powder and fry until the potatoes are
golden. Add half a cup of the reserved coconut cream liqueur. Stir
until combined, then add the wilted spinach.
5. To serve, place curried vegetables in bowl and place fish fillet
on top.
