Mahi-mahi poché au lait de coco et citronnelle

• Cook the rice according to package directions. 

• In a large saucepan, heat the oil over medium heat. Sear the onions, garlic and ginger for 1 minute. 
  

• Add the Haiku coconut milk, fish sauce, lime zest and lemon grass. Bring to a boil. 

• Add the fish fillets without layering, the salt and pepper. Let simmer on medium-low for 10 to 12 minutes, just until the fish breaks apart easily with a fork. 
  

• Remove the lemon grass. 

• Serve the rice and fish on the plates. Top with sauce, then sprinkle coriander and sesame seeds. 
  

Recette développée par Pratico Pratiques