Poached Thai Coconut Fish for a Flat-Belly Diet - dummies

Poached Thai Coconut Fish for a Flat-Belly Diet

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Cook up this recipe for Poached Thai Coconut Fish for a satisfying, flat-belly meal. Your tongue will experience a little sweet, a little hot, and a lot of flavor. Serve over brown rice or steamed vegetables for a healthy meal.

You can find kaffir lime leaf and fish sauce in Asian grocery stores. To bruise the lemongrass, simply whack it firmly with the blunt edge of a knife.

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 3 servings

One 11.2-ounce container ZICO Pure Premium Coconut Water

1/2 cup dry, unsweetened shredded coconut

1 lime, zested and juiced

1 kaffir lime leaf

1 clove garlic, minced

2 teaspoons ginger

1/2 teaspoon honey

1 Thai bird chili (or spicy fresh red chili), diced

1 tablespoon fish sauce (aka nuoc mam and nam pla)

1 stalk fresh lemongrass, bruised

1 teaspoon curry powder

2 ounces coconut milk (canned)

1 cube vegetable bouillon

Three 3-ounce filets white-flesh fish (tilapia, mahi-mahi, or trout)

1 lime, for garnish

Salt, to taste

Fish sauce, to taste

  1. Heat 9.2 ounces of the coconut water in a large pot to 160 degrees F.

  2. In the meantime, in a hot wok, toast the coconut over medium heat. Remove it from the pan when it begins to brown. Set aside half the coconut.

  3. Add to the wok with the coconut the lime zest, lime juice, lime leaf, garlic, ginger, honey, chili, fish sauce, lemongrass, curry powder, and coconut milk. Stir to combine.

  4. Allow the sauce to simmer on very low heat for 10 to 15 minutes.

  5. When the coconut water has come to temperature, drop in the vegetable bouillon and allow to dissolve.

  6. Slide the fish into the pot of coconut water and allow it to poach for 5 minutes. Remove from the heat and transfer to a warm plate.

  7. If the sauce is too thick, spoon the remaining poaching liquid and coconut water into the sauce until the desired consistency is achieved. Taste for seasoning, and add salt and fish sauce, as needed.

  8. Remove the lemongrass and kaffir lime leaf, spoon the sauce over the fish, and garnish with lime wedges and the remaining toasted coconut.

Per serving: Calories 457 (From Fat 226); Fat 25g (Saturated 17g); Cholesterol 198mg; Sodium 674mg; Carbohydrate 16g (Dietary Fiber 4g); Protein 42g.

Note: This recipe is reproduced from Zico.com, with the permission of Zico Pure Premium Coconut Water.