Poached Lemon Coconut Fish with Cherry Tomatoes & Spinach


I love this dish. It is fresh, light and so yummy! Plus super simple to make. It is going to be one of your favourites in no time! 

Prep time: 10 minutes

Serves: 4


  • 1 x 400ml can coconut milk
  • 1 large lemon, rind and juice
  • 2 cloves of garlic, crushed
  • 1 tsp grated fresh ginger
  • 1 tbsp fish sauce
  • 1-2 tsp sambal oelek or 1 small red chilli, diced (optional but highly recommended :))
  • 1 cup of cherry tomatoes, cut into quarters
  • 2 cups baby spinach
  • 4 x 120-150g white fish
  • 1 spring onion, finely sliced
  • Cooked brown rice


  1. Prepare to cook with love. 
  2. Place the coconut milk, lemon rind and juice, garlic, ginger, fish sauce, sambal oelek or chilli and cherry tomatoes in a medium-sized frying pan. Mix well and bring to the boil over medium heat stirring often. 
  3. Add the fish and reduce heat to low. Cover and simmer for 10 minutes or until fish is cooked through. 
  4. Divide your cooked brown rice between 4 bowls. Remove your cooked fish and place on top of the rice. 
  5. Add the spinach to the frying pan and stir through until wilted. Divide the cooked spinach and sauce between the bowls. 
  6. Top each bowl with spring onion. 
  7. Eat and enjoy.