Poached Halibut in a Thai-Inspired Coconut Broth

Step 1

Heat oil in a skillet with tall sides over medium heat. Add the shallot, garlic, ginger and a pinch of salt and saute until tender, 3 mins.

Step 2

Add the coconut milk, stock, fish sauce, coconut aminos, lime zest, lime juice, coconut sugar, thai chiles, coriander and whisk until well combined and bring to simmer.

Step 3

Add the mushrooms, snow peas and halibut and cook, simmering, until the halibut is just cooked through and flakes easily with a fork, about 6 minutes.

Step 4

Serve over steamed rice and garnish with scallions and cilantro.