Thai Poached Fish

This recipe is a super quick weeknight dinner, easily adapted to suit vegetarian and vegan diets, and packed full of plants to help you reach 30 a week.

Thai poached fish

Serves 2 (with extra sauce)

Sauce:

Thumb sized piece ginger

3 cloves garlic

2 tbsp fish sauce

2 sticks lemongrass

Zest and juice of two limes

1 tsp miso

Large bunch coriander

1 can coconut milk

Veg:

1 large or 2 small courgettes

Small handful of mange tout

4 large chestnut mushrooms

Large handful of spinach

Other veg that would work - aubergine, butternut squash or sweet potato (cooked for longer), green beans, kohlrabi, cabbage, cauliflower.

Fish cut into bite sized pieces - used sea bass but any fish, prawns, even tofu, tempeh or chicken would work just adjust cooking time.

To top: radish, more spring onion, coriander, chilli oil, sesame oil

Method:

In a blender wizz all sauce ingredients and set aside.

Meanwhile on a high heat cook the veg until blistered and almost cooked. This might require some staggering - i added the courgette and mushrooms first then then the mange tout for just a minute.

Add the sauce (you probably wont need all of it but leftovers work great as a salad dressing or dip) spinach and fish. Turn down the heat and cover with a lid to poach for approx 5-10 mins. Check to see when the fish is done.

I served this over rice noodles but rice or quinoa would work great too.

Top with sliced radish, spring onions, coriander, a drizzle of sesame or chilli oil and an extra squeeze of lime