Method

1. Prepare the Fish
   If the fillets are large, cut them into smaller portions for even cooking.

   Sprinkle lightly with salt and place in the fridge to firm up while preparing the other elements.

2. Roast Sweet Potato (Optional)

   Preheat the oven to 190°C.

   Roast the sweet potato whole for 40–45 minutes, or until tender enough to pierce with a knife. Allow to cool slightly, peel, and cut into bite-sized cubes.

3. Prepare Aromatics

   Thinly slice the ginger, garlic, chili, and shallots.

   Finely dice the lemongrass (or pulse all the aromatics in a blender for a smoother texture).

4. Cook Aromatics

   Heat 2 tablespoons of oil in a large pan over low to medium heat.

   Add the sliced aromatics and sauté gently for 10–15 minutes until softened and fragrant. Avoid browning to maintain a delicate flavour.

5. Make the Sauce

   In a blender, combine the spinach, coconut cream, and coconut milk. Blend until smooth. Note: The mixture may initially look separated, but it will emulsify during cooking.

   Pour the coconut-spinach mixture into the pan with the cooked aromatics. Add the stock cube and stir until dissolved.

   Simmer on medium heat for 5 minutes.

6. Season the Sauce

   Add fish sauce to taste (start with 1 tablespoon and adjust as needed). Reduce the heat to low.

7. Poach the Fish

   Gently nestle the fish fillets into the sauce, ensuring they’re spaced apart. Add the cubed sweet potato if using.

   Cover with a lid and poach for 8–12 minutes, depending on the thickness of the fish. The fish should flake easily when pressed with a fork.

8. Serve

   Spoon steamed rice into serving bowls.

   Place the poached fish on top and ladle over the green coconut sauce.

   Garnish generously with sliced green onions, coriander leaves, and a drizzle of chili oil (if desired).

Tips

• Use the freshest fish you can find. Check our eBook A Fish A Day for guidance on where to buy and how to choose the freshest fish.

• Feel free to substitute spinach with kale or another leafy green.

• For added tang, squeeze some lime juice over the finished dish.

• Store leftovers in an airtight container for up to 2 days; gently reheat over low heat to avoid overcooking the fish.