Coconut Milk Poached Fish Fillet

Ingredients:

2-3 Fish fillets, cut into 3 pieces

1 onion, sliced

4 garlic cloves, chopped

1" ginger, matchsticks

1 red chili (optional)

2 lemongrasses, bruised

200ml coconut milk

2 tbsp fish sauce

1 cube chicken Knorr

1 tsp sugar

Instructions:

1. Season the fish fillets with salt on both sides and refrigerate for 30 minutes.
2. In a medium saucepan, heat 2 tablespoons of cooking oil over medium heat. 
3. Add sliced onion, chopped garlic, ginger, red chili, and lemongrass. Season with salt and pepper, and cook until softened, about 10 minutes.
4. Stir in the coconut milk, fish sauce, Knorr cube, and sugar. Mix to combine.
5. Bring the coconut broth to a simmer over medium-high heat, then cover. Reduce the heat to low and let it simmer for 30 minutes.
6. Next, add the fillets to the coconut broth, cover, and cook until the fillets are just cooked through, about 5 to 8 minutes, depending on their thickness.
7. Transfer the fillets to a shallow serving bowl and ladle the broth over the top. Finish with spring onion, fresh coriander, and a drizzle of chili oil. Serve with steamed white rice.