Instead of trying to nail the perfect sear or worry about the fish sticking to your pan, you’re letting the aromatic coconut broth do all the work. The result is tender, flaky fish that’s ...

We cook them in an Asian coconut sauce with some takakau (Maori flatbread) on the side to dip into the juices.

And although booze and broth make great fish poaching conduits, a plant-based milk works even better: coconut milk. Coconut milk has a fatty, creamy consistency that infuses a poached fish dish ...

Stir in the coconut milk and fish sauce. Pour in the boiling water, and crumble in the stock cube. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have ...

clams and mussels all simmer together in a flavorful broth, perfect for any time of year. One of our favorite seafood soups is a creamy coconut version packed with Thai flavors. Shrimp and ...