Servings: 4Â | Â Prep time: 20 min |Â Â Cooking time: 20 min
Ingredients:
For the broth & fish:
- 4 white fish fillets (hake, kingklip, or cod)
- 1 tbsp coconut oil (or olive oil)
- 3 cloves garlic, finely chopped
- 1 tbsp fresh ginger, grated
- 1 can (400ml) coconut milk
- 1 cup water or light vegetable stock
- Zest of 1 lemon
- Juice of 1 lemon (adjust to taste)
- Salt & black pepper
Vegetables:
- 1 cup mushrooms, sliced
- 1½ cups cauliflower florets (small pieces)
- 1 cup sugar snap peas
- ½ cup green peas
- 3 spring onions, sliced (white & green parts separated)
Optional (to serve):
- Fresh chilli or chilli flakes
- Extra lemon wedges
- Coriander leaves
Method:
1. Build the base
- Heat oil in a large pan over medium heat.
- Add garlic, ginger, and the white parts of the spring onions.
- Sauté gently for 1–2 minutes until fragrant (do not brown).
2. Create the broth
- Pour in coconut milk and water or stock.
- Add lemon zest.
- Bring to a gentle simmer (keep the heat low and steady).
3. Cook the vegetables
- Add cauliflower first and simmer for about 5 minutes until just starting to soften.
- Add mushrooms, sugar snap peas, and peas.
- Cook for another 3–4 minutes until vegetables are tender but still fresh and vibrant.
4. Poach the fish
- Season fish lightly with salt and pepper.
- Gently place fillets into the simmering broth.
- Cover and poach for 6–8 minutes, or until the fish is just cooked through and flakes easily.
5. Garnish
- Remove from heat and stir in the lemon juice.
- Taste and adjust seasoning (it should be light, fresh, and slightly zesty).
- Sprinkle over the green parts of the spring onions and coriander leaves
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