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Speedy poached pollock with aromatic spices

Name: Speedy poached pollock with aromatic spices
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 pollock fillets, defrosted if frozen; 400g can full-fat coconut milk; 1 lemongrass stalk, bashed; 20g ginger, grated; 2 garlic cloves, grated; 1 bird’s eye red chilli, finely sliced; 1 pak choi, base trimmed and leaves separated; Juice 1 lime; Handful coriander or thai basil; Cooked white rice to serve

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 17 Feb 23
Updated: 18 Mar 24

Speedy poached pollock with aromatic spices

Passive cooking is the term used to describe dishes that are made using the residual heat after food spends a short time on the hob, meaning it’s helpful for those wishing to eat more sustainably or more affordably. It is a great way to finish cooking delicate foods like fish – as it’s a far more gentle method and will ensure your fillets are cooked to perfection. Try this dish which sees the fillets lightly poached in coconut milk packed with aromatics.

Check out more sustainable recipes here.

Easy
February 2023

Test kitchen approved

Serves 2
Hands-on time 20 minutes

Check out more sustainable recipes here.

Nutrition: per serving

Calories: 471kcals
Fat: 35.1g (29.5g saturated)
Protein: 28.7g
Carbohydrates: 8.8g (5g sugars)
Fibre: 2.6g
Salt: 0.3g

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Ingredients

2 pollock fillets, defrosted if frozen
400g can full-fat coconut milk
1 lemongrass stalk, bashed
20g ginger, grated
2 garlic cloves, grated
1 bird’s eye red chilli, finely sliced
1 pak choi, base trimmed and leaves separated
Juice 1 lime
Handful coriander or thai basil
Cooked white rice to serve

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Method

Pat the fish dry, season with a pinch of salt and set aside. Meanwhile, put the coconutmilk, lemongrass, ginger, garlic and chilli in a lidded saucepan. Put over a medium heat, cover, then bring to a simmer and cook for 2 minutes to infuse.
Nestle the pollock and pak choi into the sauce. Cover, cook for 2 minutes, then turn the heat off and, without lifting the lid, leave to cook in the residual heat for 8-10 minutes (depending on the thickness of the fillets).
Squeeze in the lime juice, stir in the herbs and season, then serve with rice.

Recipe from February 2023 Issue

Nutrition

Nutrition: per serving

Calories: 471kcals
Fat: 35.1g (29.5g saturated)
Protein: 28.7g
Carbohydrates: 8.8g (5g sugars)
Fibre: 2.6g
Salt: 0.3g

delicious. tips

You can of course use haddock or cod in this dish, but pollock (sometimes known as pollack) is a more sustainable choice, and is often pretty indistinguishable from the more popular species (especially in a flavourful broth like this). Pollock is often sold under a generic ‘white fish’ label in the freezer aisle, so keep an eye out for that too