Poached Coconut Sea Bass

You’ll need:

— 1 shallot, finely sliced

— 1 thumb-sized piece of ginger, grated

— 1 tbsp coconut oil

— 200g cherry tomatoes, halved

— 1 courgette (zucchini), sliced

— 1/2 can coconut milk (200ml)

— 1 sea bass fillet

— 2 slices of lemon

— 1 cup basmati or jasmine rice

— 1/2 tsp turmeric

— Freshly ground black pepper

— Fresh herbs like cilantro or basil (optional)

— Salt & pepper

Method:

— Preheat a large pan to medium heat.

— Cook your rice: rinse thoroughly, then cook with black pepper and a dash of turmeric in a pot. Set aside.

— Heat coconut oil in the pan. Add the sliced shallot and grated ginger, frying for 2-3 minutes until softened.

— Add cherry tomatoes and courgette to the pan. Cook for 2-4 minutes until tomatoes soften.

— Pour in coconut milk and 1/2 can of water. Bring to a gentle boil.

— Lower heat, place the sea bass fillet on top, add lemon slices, cover with a lid, and poach for 5-7 minutes until the fish is cooked.

— Serve over turmeric rice, garnished with fresh herbs if desired.

ENJOY ♥️