Coconut & Pumpkin Poached Fish
"From Australian Better Homes & Gardens Diabetic Living. Serving size is for 2 people as a main."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (552.3 g)
- Calories 778.3
- Total Fat - 19.5 g
- Saturated Fat - 5.1 g
- Cholesterol - 85.1 mg
- Sodium - 469.5 mg
- Total Carbohydrate - 121.1 g
- Dietary Fiber - 11 g
- Sugars - 29.9 g
- Protein - 32.3 g
- Calcium - 235.5 mg
- Iron - 4.7 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Put coconut milk, combined stock powder and water and pumpkin in a small, deep non-stick frying pan and bring to a simmer over a medium heat and then add the fish.
Step 2
Reduce heat to medium-low and cook, turning once for 10 to 15 minutes or until fish is just cooked (this will depend on thickness of fish).
Step 3
Meanwhile, cook rice in a small saucepan of boiling water following packet instructions or until tender, cover and set aside (there should be no liquid left).
Step 4
Using a slotted spoon, remove fish from poaching liquid and transfer to a plate and set aside.
Step 5
Combine cornflour and extra water in a small bowl and add to the poaching liquid and bring to a simmer over a medium heat and cook, stirring for 2 to 3 minutes or until the sauce thickens.
Step 6
Stir in fish sauce and sugar and then return fish to pan and cook for 1 minute or until warmed through.
Step 7
Stir coriander and basil into rice and divide the rice and beans between shallow serving bowls and then spoon fish and coconut sauce over rice and serve with lime wedges and extra coriander leaves, if you like.
Tips
No special items needed.
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