Keto Recipes - Coconut Poached Fish with Asian Greens

RECEIPE FROM:
CHANTAL ORGANICS
SERVES: FOUR TO SIX

Keto Recipes - Coconut Poached Fish with Asian Greens
Yields1 Serving
 1 tbsp coconut oil
 1 small brown onion
 400 ml coconut milk
 ¼ tsp sea salt
 1 tsp garlic granules
 1 tsp ground ginger
 1 tsp fish sauce
 1 tbsp tamari sauce
 46 fillets such as tarakihi, gurnard, snapper, cod
 2 tbsp tahini
 asian greens such as bok choy, broccoli, snow peas
 Garnish with coriander, spring onions - (optional)
 Serve with konjac rice or cauliflower rice for a low carb option
1

Finely chop the onion.

2

Wash and trim the greens.

3

Wash the fish and split the fillets into two along their central line.

4

Place the coconut oil n a large heavy-based frypan set over medium heat.

5

Add the onion and cook a few minutes until it becomes soft and translucent.

6

Add the garlic granules, ginger and salt and stir to combine.

7

Add the coconut milk, fish sauce and tamari sauce and whisk until combined.

8

Bring the mix to a simmer.

9

Add the fish fillets and turn the heat down to low.

10

Put a lid on the pan and allow the fish to cook for about 5 minutes.

11

When the fish is cooked (it will be white and flake easily), carefully lift it out and lay on top of cauliflower rice or konjac rice

12

Turn the heat up on the pan and add the Asian greens. Cover with a lid and allow to cook for 5 minutes, or until tender.

13

Divide the greens evenly between the bowls.

14

Lastly, turn off the heat, add the tahini to the remaining sauce and whisk until combined.

15

Pour the tahini coconut sauce over the fish and greens & garnish.

Category,

Ingredients

 1 tbsp coconut oil
 1 small brown onion
 400 ml coconut milk
 ¼ tsp sea salt
 1 tsp garlic granules
 1 tsp ground ginger
 1 tsp fish sauce
 1 tbsp tamari sauce
 46 fillets such as tarakihi, gurnard, snapper, cod
 2 tbsp tahini
 asian greens such as bok choy, broccoli, snow peas
 Garnish with coriander, spring onions - (optional)
 Serve with konjac rice or cauliflower rice for a low carb option

Directions

1

Finely chop the onion.

2

Wash and trim the greens.

3

Wash the fish and split the fillets into two along their central line.

4

Place the coconut oil n a large heavy-based frypan set over medium heat.

5

Add the onion and cook a few minutes until it becomes soft and translucent.

6

Add the garlic granules, ginger and salt and stir to combine.

7

Add the coconut milk, fish sauce and tamari sauce and whisk until combined.

8

Bring the mix to a simmer.

9

Add the fish fillets and turn the heat down to low.

10

Put a lid on the pan and allow the fish to cook for about 5 minutes.

11

When the fish is cooked (it will be white and flake easily), carefully lift it out and lay on top of cauliflower rice or konjac rice

12

Turn the heat up on the pan and add the Asian greens. Cover with a lid and allow to cook for 5 minutes, or until tender.

13

Divide the greens evenly between the bowls.

14

Lastly, turn off the heat, add the tahini to the remaining sauce and whisk until combined.

15

Pour the tahini coconut sauce over the fish and greens & garnish.

Coconut Poached Fish with Asian Greens