GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Coconut Cream & Poached Cod
In true Jamaican style, 3 ingredients I just cannot live without are, chicken, fish and coconut, in any shape or form. So, you can imagine, this combination for me is paradise. I have prepared this dish for friends who hate fish and watched them lick the plate, converted, so deliciously moreish, there is no turning back after the first mouth-watering forkful – enjoy!
Prep Time: 15 Mins
Cook time: 20 Mins
452g tin of Coconut Cream
1 garlic Glove – roughly chopped
1 cm piece of fresh ginger – roughly chopped
4 fillets of Cod (or Hapuku)
4 small potatoes, peeled & diced
4 small yams – diced
1 tbsp olive oil
1 pkt fresh baby spinach
1 garlic clove – crushed
1 small brown onion – thinly sliced
1 tbsp curry powder – hot
Preheat your oven to 190c.
Place potatoes and yams in a pan of salted water, bring to the boil and cook until just tender. Refresh and set aside.
Place your coconut cream, garlic and ginger in a medium sized deep saucepan, place over a medium heat and bring to a gentle simmer, until your broth is fragrant.
Place your fillets carefully in the broth and cook for 5 minutes. Remove, carefully tipping any excess broth back into the saucepan, place on a baking tray and in the oven for a further 5 minutes. Reserving the remaining broth in the pan.
In a saucepan, melt half your butter, season with lots of black pepper and salt and wilt your spinach, frequently turning to ensure the spinach wilts evenly. Remove from the pan and squeeze out any excess liquid. Set aside.
In a large frying pan, over a medium heat, melt the remaining butter and a good splash of olive oil. Add the onions and crushed garlic and sauté until translucent. Add the curry powder, potatoes and yams and cook for 5 minutes until they are well coloured careful not to break up the vegetables too much.
Add ½ cup of the coconut broth, stir until combined then add the wilted spinach.
TO SERVE: Place a portion of the curried vegetables in a bowl with a fish fillet on top, drizzle with remaining broth.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…