Poached Seafood In Lime Coconut Dressing Recipes

COCONUT-LIME DRESSING

Steps:

• Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
• Do Ahead:
• Dressing can be made 1 day ahead. Cover and chill.

POACHED SEAFOOD IN LIME COCONUT DRESSING

Steps:

• Poach the seafood in the stock.
• This will only take one or two minutes.
• Remove the seafood and chill quickly to stop further cooking.
• You can do this by placing the seafood in ice water for a few minutes.
• Discard the stock.
• Combine the remaining ingredients, except the lettuce, to form a dressing.
• Drain the seafood from the water and add to the dressing.
• Cover and marinate in the fridge for at least 4 hours.
• To serve place the lettuce in the base of each serving bowl and pile over the seafood and dressing.
• Serve immediately.

CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK

Steps:

• Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
• Add the coconut milk and process until thoroughly blended.
• Transfer the coconut mixture to a heavy pased pan.
• Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
• Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
• Add the fish chunks and poach gently for 4-5 minutes.
• Stir through the lemon juice, then trasfer to serving bowls.