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How to make Rosemary Stanton's coconut poached fish with dukkah

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 500ml (2 cups) fresh coconut water
  • 1 lime, thinly sliced
  • 1 teaspoon black peppercorns
  • 4 (about 160g each) skinless salmon or ocean trout fillets
  • 400g green round beans, steamed
  • Steamed baby potatoes, halved, to serve

Dukkah

  • 50g (1/3 cup) slivered almonds
  • 1 tablespoon sesame seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon sumac
  • 1/4 teaspoon sweet paprika
  • 2 tablespoons (about 40g) coarsely grated fresh coconut

Method

  • Step 1 To make the dukkah, heat a frying pan over medium heat. Add almonds. Stir for 4-5 minutes or until they just start to turn golden. Stir in sesame seeds, coriander and cumin. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until lightly crushed. Transfer to a bowl. Stir in sumac and paprika. Place the coconut in the pan over low heat. Stir for 2-3 minutes or until lightly toasted. Stir into the almond mixture.
  • Step 2 Place coconut water, lime and peppercorns in a frying pan over medium heat. Add the fish and bring to a gentle simmer. Reduce heat to low. Cook, spooning some coconut water over the fish occasionally, for 3-5 minutes for medium or until cooked to your liking.
  • Step 3 Divide the green beans among plates. Top with the fish and sprinkle with the dukkah. Serve with baby potatoes.