Coconut & lime fish stew

Here’s how.

1. 1

   Start the rice

   Cook rice according to the packet. Keep covered until serving.

2. 2

   Build a broth

   Heat oil in a saucepan over medium-low heat. Stir ginger and garlic for 1 minute. Add coconut milk, measured water and salt. Gently simmer for 5 minutes.

3. 3

   Poach the fish

   Add fish in one layer. Simmer very gently for 6–10 minutes, until the centre reaches 63°C / 145°F. Avoid vigorous stirring so the pieces stay whole.

4. 4

   Finish gently

   Fold in spinach to wilt. Take off the heat and add lime juice to taste. Spoon over rice.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.