Recipe: Coconut Poached Gurnard
– 2 lemon grass sticks, smashed
– 250g of Jasmine rice
– 2 tsp ground long or black pepper
– 1 tsp black sesame seeds
– Mixed leaves served with Thai salad dressing (see book for our own recipe)
– toasted coconut shavings
– lime wedges
Combine all the poaching ingredients and bring to the boil. Strain into another pan, submerge the gurnard fillets in the poaching mix, cover and poach on a very low heat for 10 minutes until cooked.
Cover the jasmine rice with twice as much boiling water and rapidly boil for 10 minutes before straining. Grind the long (or black) pepper and the black sesame seeds in a pestle and mortar and stir through the cooked rice.
Serve with wedges of lime, Thai-dressed salad and toasted coconut shavings.