Haddock Steamed with Ginger & Coconut

4.3/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 8-10 mins
  • Difficulty: Very Easy
  • Print:
Haddock Steamed with Ginger & Coconut

Ingredients

  • 4 tbsp desiccated coconut
  • 4 cloves garlic, very finely chopped
  • 1 tbsp castor sugar
  • 4 x 200g fillets of haddock, skin on
  • 400mls coconut cream
  • 1 x 10g fish stock cube
  • salt and freshly milled black pepper
  • 4 tbsp finely chopped fresh ginger
  • 200g fresh baby spinach leaves
  • 400g baby frozen peas
  • 1 large carrot, peeled and cut into very fine strips
  • 4 tbsp chopped mint
  • 4 tbsp chopped Thai basil
  • extra basil for sprinkling

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Method

  • Pre-heat the oven to 230C Gas 8.
  • In a dry frying pan gently toast the coconut and garlic until golden then leave to cool. Once cool add the castor sugar and mix well.
  • Place the coconut cream, stock cube, pepper, salt, and ginger and into a bowl and whisk well.
  • Next place each piece of fish into the bags, then add ¼ of the spinach, peas, carrot strips, mint and basil into each bag.
  • Stir well then add a ¼ of the coconut mix to each bag and seal really well.
  • Place the 4 bags onto 2 shallow baking trays.
  • Pop into the oven and cook for 8-10 minutes depending on your oven.
  • I normally cook halfway and the leave for a further 8 minutes to rest.
  • Open the bags add more fresh chopped basil and sprinkle over the coconut and garlic.
  • Serve straight away.

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