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  • 400ml coconut milk
  • 2 fresh fillets of haddock
  • 1 piece of lemongrass (lightly crushed)
  • 2 cloves garlic (finely chopped)
  • Zest and juice of 1 lime
  • 1 ½ tbspns fish sauce
  • 2 chillies (finely chopped)
  • ¼ cup white wine
  • Small piece of ginger
  • Handful fresh coriander
  • 1 ½ cups brown rice

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Start by getting the brown rice cooking – this recipe is super quick so don’t leave the rice until the last minute.

Put the coconut milk, white wine, garlic, lime juice and zest, lemongrass, chillies, and ginger in a pan. Heat to just boiling and then reduce to a light simmer for about 5 minutes to let all the flavours combine. Place the fish fillets in the pan and poach until cooked through (about 10 minutes) – they should be opaque in colour. Place some rice in 2 bowls and lay the poached fish on top. Drizzle over some of the liquid from the pan, and finish with a pinch of fresh coriander, sesame seeds, and a squeeze of lime. Serve with steamed broccoli, cauliflower and green beans for a delicious hearty meal!

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