Romilly Newman

Havens Kitchen Nutty Lemongrass Poached Cod

Romilly Newman
Havens Kitchen Nutty Lemongrass Poached Cod


4 6oz cod filets

1 small yellow onion, diced

1 teaspoon grated ginger

1 garlic clove, minced

1 tablespoon coconut oil

1/4 cup chopped cilantro

2 scallions, white and green parts thinly sliced 2 teaspoons lime juice

1 packet HK nutty lemongrass sauce

1 13 oz can full fat coconut milk

for garnish:

1 thinly sliced red chili lime wedges

to make:

Generously season fish with salt and set aside.

Melt coconut oil in a deep sauté pan. Add onion, garlic, and ginger, and season with salt. Cook on medium- low heat until onions begin to break down, about 3-4 minutes. Add coconut milk, lime juice, and Havens Kitchen Lemongrass Sauce to pan and mix until well combined. Bring coconut milk to a simmer, then add cod filets, season with salt and pepper. Cook covered on medium-low heat for 6-7 minutes until cooked through. Once done, add chopped cilantro and scallions. Serve with red chili and a lime wedge.