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Poached fish with coconut milk and lemongrass

Yields1 Serving

(For 4 plates)
Ingredients:
 2 small fresh onions
 A few sprigs of fresh chives
 1 small fresh red pepper
 2 cm chopped fresh ginger
 1 lime
 2 tablespoons olive oil and 2 cl rice vinegar
 4 fish back + 2 sticks fresh lemongrass or 1 tablespoon lemongrass
 50 cl of coconut milk
 50 cl of water
 Flower of salt, pepper
 2 tablespoons crushed cashews
Preparation:
1

Peel the onions and slice thinly. Wash and chive the chives.

2

Finely chop the red pepper. Peel the ginger.

3

Squeeze the lime.

4

In a bowl, combine the chopped onions, chopped chives, lime juice, chopped pepper and grate the ginger over this mixture.

5

Then add olive oil and rice vinegar.

6

Cut the lemongrass into 2 cm pieces.

7

In a large skillet, bring the coconut milk, water, lemongrass and fleur de sel to a boil for 5 minutes.

8

Diving the cod backs into the liquid. And pour the bowl sauce over the cod backs.

9

When the boiling boils, let it boil again for 2 to 3 minutes and extinguish the heat.

10

Stir in the cashews. And finish cooking under cover and off to preserve the soft and pearl cod.

11

Sprinkle with chopped chives and a little zest of lime

12

Enjoy your meal from

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Transport

  • We can organize your transport from the airport to the Arbor as well as the return.
  • We can take care of reserving a car for you for a day or for the duration of your stay, including airport pick-up and drop-off.
  • For groups, we can organize your pick-up by minibus.