Thai Coconut Curry Poached Barramundi

Instructions

In a deep 12-inch skillet heat 1 tablespoon of olive oil over medium-high heat. Add in the spinach with a pinch of kosher salt. Use tongs to toss the spinach. Once wilted but still has some texture, transfer to a clean bowl and set aside.

Wipe the skillet out with paper towel and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes.

Stir in the Thai red curry paste and cook for 1 minute. Pour in chicken broth, light coconut milk and season with kosher salt. Stir, bring to a simmer and reduce by half.

Once reduced, place the fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7-8 minutes or until the fish is opaque and flakes easily with a fork.

Divide the satueed spinach and spoonfuls of cooked rice among four shallow bowls, top with the fillets.

Quickly add 1/2 of the chopped cilantro to the coconut curry broth and squeeze in the lime juice. Stir and taste, adding more salt if needed.

Ladle the hot sauce over the fish and spinach.

Top with extra cilantro and green onions.

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