Read on for my version....
Preparation Time: 5 mins
Cooking time: 20 mins (25 mins if making thai jasmine rice with it)
|Recipe Card - Poached Cod in Coconut Milk with Chilli, Peppers, Ginger & Spinach|
|File Size:||198 kb|
Dice the peppers, finely chop the garlic, the chilli & ginger, and zest the lime.
Melt the butter in a wok over a medium high heat. Saute the peppers, garlic, chilli, ginger and lime zest for 2 minutes.
Add the coconut milk, the green beans, the juice of half of the lime and ½ tsp salt along with a drizzle of chicken bouillon. Bring to the boil.
Season the cod fillets with salt and pepper and gently lay in the coconut milk. Leave for 5 minutes. Turn over for a further 3-5 minutes.
Remove the fillets and place in individual bowls.
In the remaining sauce, wilt the spinach and serve over the fish with thai jasmine rice.