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Rosemary Stanton's coconut poached fish with dukkah
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Poach salmon in zesty lime-coconut broth, garnish with flavorful almond dukkah.
Ingredients:
  • 1/4 tsp sumac
  • 500ml (2 cups) fresh coconut water
  • 1 lime, thinly sliced
  • 1 tsp black peppercorns
  • 4 (about 160g each) skinless salmon or ocean trout fillets
  • 400g green round beans, steamed
  • Steamed baby potatoes, halved, to serve
  • 50g (1/3 cup) slivered almonds
  • 12.00 gm sesame seeds
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 0.63 gm sweet paprika
  • 40.00 ml (about 40g) coarsely grated fresh coconut
Instructions:
  • To prepare the dukkah, gently heat a frying pan on medium heat and add almonds. Stir until they begin to turn golden (4-5 minutes). Add sesame seeds, coriander, and cumin. Cook until fragrant (1-2 minutes), then transfer to a mortar and lightly crush with a pestle. Move the mixture to a bowl, and mix in sumac and paprika. Toast coconut in the pan over low heat (2-3 minutes) until lightly golden, then combine with the almond mixture.
  • In a medium heat frying pan, combine coconut water, lime, and peppercorns. Add the fish and gently simmer. Lower the heat, and cook for 3-5 minutes, occasionally spooning coconut water over the fish, until it reaches your desired level of doneness.
  • Distribute the green beans evenly on plates. Place the fish on top and generously sprinkle with the flavorful dukkah. Accompany with baby potatoes on the side.

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