Almond Milk Poached Blue Grenadier

Cook Time 30 minutes

Servings 4

Ingredients

4 x 180g fillets of Blue grenadier, skin on & pin boned (Or gemfish, ling, flathead, barramundi, snapper)

1L almond milk

1 x 4cm piece ginger, thinly sliced

1 x 10cm stick lemongrass, bruised and chopped in half

2 strips lime peel

½ tsp fresh turmeric, grated (alternatively ½ tsp turmeric powder)

2 French shallots, thinly sliced

Juice of 1 lime

50g cold butter

Salt and pepper

1 long red chilli, thinly sliced

Coriander, to garnish

Steamed jasmine rice, to serve

You could also use gemfish, ling, flathead, barramundi or snapper instead of blue grenadier in this recipe.

Method

In a large sauté pan add the milk, ginger, lemongrass, lime peel, turmeric, shallots and salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 5 minutes.

Add the fish skin-side down, place the lid on the pan and poach in the simmering milk for 6 minutes depending on the thickness of the fillets. With a slotted spoon remove the fish from the pan and scrape off and discard the skin. Keep the fish warm while you prepare the sauce.

Strain about half the liquid into a saucepan and place on a medium-high heat. Bring the milk sauce to the boil until the liquid is reduced by ⅓. Whisk in the butter and add the lime juice.

Pour the sauce on the fish fillets, garnish with sliced chillies and coriander and serve with jasmine rice.