Another delicious and really satisfying one dish meal! Make sure there are no cell phone cameras around to catch the expressions on your face as you devour this meal, you may end up as a meme someplace. When you are done with the fish and veggies, grab a bread stick and go at it – too good to waste any of the poaching liquid. I added shrimp to mine, the baby ones, cleaned. The star is the fish, that’s why I used baby shrimp – really just a filler, as I had it in my freezer – so completely optional.

I’m using salmon, but any fish you like will do. I used a 1” thick piece so poaching time was about 200 minutes. I also used snap peas – but any vegetable will do. Snap peas were sautéed in the pan with a touch of olive oil, salt and pepper – oh yes, and 1 or 4 Thai chilies (to taste). Thai chilies can be frozen for about two months before losing their potency.  They don’t hold their shape once frozen and defrosted, but where it calls for it to be chopped, diced, sliced – it works fine.  Toss out after a couple of months (if they last that long). 

I’m also using coconut milk. Buy whatever brand you like but make sure the only ingredients in it are coconut and water. My favorite brand is Arroy D, but there are others with just these two ingredients. Avoid it if it has anything else in the ingredient list. I made this for my wife and myself for dinner and served it with rice – also an optional ingredient. The piece of salmon should be about 250 – 300g for 2 people, but you can make more and have it the next day. So make this and as always – enjoy!

  • 1 or 2 pieces of salmon, about 250 – 300g in total, skin on or off – your choice
  • 1 can Arroy D coconut milk
  • 1 lemon, thinly quartered or sliced – no seeds please
  • 1 medium onion, diced
  • 1 tsp. fresh ginger, minced
  • 200g snap peas, strings removed (they are usually sold with the string removed in a 425g bag, but also can be bought loose depending on your grocery store)
  • 2 – 6 Thai chilies, sliced (place the remaining in a freezer bag – remove what you need and use. Some stores do sell them individually)
  • Olive oil, salt and pepper

Over medium heat, add some olive oil to a high lipped frying pan or pot
When hot, addthe quantity of peas you want to make – 200 g is about half the bag – that’s more than enough for 2 people, but really, can you have too much veggies?!
Toss the peas in the hot oil until cooked – about 2 minutes – cook to desired tenderness
Remove to a soup bowl and cover
To the same pan/pot, add a touch more olive oil and when hot, add the onion and the remainder of the sliced chilies – saute – 3 – 5 minutes until the onions have softened
Add the can of coconut milk to the pot and bring to a simmer for 5 minutes, add the lemons and stir
Salt and pepper the fish and add it carefully to the simmering coconut milk
Cover and let simmer for 20 minutes more or until the fish is done to your liking – my liking is barely cooked on the inside
Taste the poaching liquid – season with salt, pepper, lemon juice if necessary – taste again
Add the cooked peas to the liquid and carefully mix with the sauce
Scoop the peas into a bowl, top with the fish and about ½ cup of the poaching broth
Serve immediately with Basmati rice or an Ace baguette
Garnish with fresh cilantro if you have some (For future use, grow a pot. Just drop some coriander seeds into soil, cover and water as needed, place by a window. In a few weeks you will have shoots, let them grow and use before they flower – google it)

Substitutions and Alterations:

  • Use lemongrass instead of lemon, cut the root end off, the green part off and using the back of a knife, smash the remaining piece, and add it to the cream before it starts to simmer
  • Add ¼ tsp turmeric or ½ tsp curry powder (really to taste) to the coconut milk as it simmers
  • Try sole, haddock, halibut or any other fish you like
  • Do this with large shrimp 16 – 20 count – reduce poaching time to 5 – 6 minutes, test by cutting one in half, it should be cooked all the way through
  • Remaining poaching liquid can be refrigerated and fresh fish added the next day
  • You can also serve this with pasta, boiled potatoes or any other type of vegetable you like
  • Don’t want Thai chilies, don’t use them
  • Snap peas are sweet and make an excellent snack during the day – no really!