Flaky trout gently poached in a gingery coconut sauce

$8.31/serving$8.33at the cheapest of your stores this week11 ingredients on sale

Ingredients

• trout (skinless)2 fillets
• jasmine rice1 cup
• coconut milk (full fat)1 can
• yellow onion1 ea
• garlic3 cloves
• gingera big thumb
• curry powder4 tsp
• on the vine tomato2 ea
• spinach2 big handfuls
• lime1 ea
• cilantroa handful

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, dice the onion.
• •Mince the garlic and grate the ginger.
• •Chop the tomatoes into 1/2 inch pieces.

3Build the curry

• •Heat 1 tbsp oil in a wide pot over medium heat and cook the onion 4 minutes until softened.
• •Add the garlic, ginger and curry powder and cook 1 minute until fragrant.
• •Add the tomatoes and cook 2 minutes until they start to break down.
• •Pour in the coconut milk and simmer 5 minutes until slightly thickened.

4Poach the fish

• •Cut the trout into 2 inch chunks and season with salt.
• •Nestle the fish into the sauce, cover, and poach gently 5 to 6 minutes until it flakes easily.
• •Fold in the spinach until wilted.
• •Brighten with the juice of half of the lime and season to taste.

5Plate

• •Spoon the rice into two bowls and ladle the curry over top, keeping the fish pieces whole.
• •Garnish with the cilantro and serve with the remaining lime in wedges.