Fragrant Coconut Fish

Fragrant snapper simmered in a coconut-cream sauce with turmeric, curry, ginger, garlic and chilli, served with bok choy and cauliflower rice finished with lime and coriander.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the onion and chilli

Step 2

Blitz the cauliflower in a food processor to make cauliflower rice. Juice the lime. Chop the coriander.

Step 3

Rub the fish with the turmeric, curry powder and salt.

Step 4

In a frying pan, heat oil and cook onion, chilli, garlic and ginger on low heat for about 5 minutes. Avoid browning.

Step 5

Add the coconut cream, stir well, then add the fish and bring to a simmer.

Step 6

Cook uncovered for 4 minutes.

Step 7

Meanwhile, steam the bok choy (or cook until just tender).

Step 8

Turn fish over and cook for another 3–4 minutes, until cooked through.

Step 9

Stir through (or sprinkle over) the coriander and season with lime juice and salt to taste. Serve with bok choy and cauliflower rice.