Coconut-Poached Fish With Spinach - cooking recipe

Ingredients

1 1/2 cups jasmine rice
2 cans (14 oz each) coconut milk
1 piece (1 inch) fresh ginger, thinly sliced
1 clove garlic, thinly sliced
1 tbsp fish sauce
1 tbsp brown sugar
2 tsp sambal oelek (Indonesian ground chili paste)
4 None firm white fish fillets (6 oz each)
8 oz frozen spinach, thawed and drained
2 tbsp lime juice
2 None green onions, thinly sliced
2 tbsp fried shallots

Preparation

Cook rice in a large saucepan of boiling water until tender; drain.
Meanwhile, combine coconut milk, ginger, garlic, fish sauce, sugar and sambal oelek in a large skillet; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add fish and simmer, covered, about 10 mins or until fish is cooked. Remove fish from pan.
Add spinach and lime juice to pan. Stir until heated through.
Serve fish with coconut spinach and rice. Sprinkle with green onion and fried shallots.