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 ...

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 ...

Season fish with ½ tablespoon turmeric and a generous pinch of salt. Set aside. Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds.

So, as I prepped my soup the day before, I found myself making a Thai-style coconut broth with Te Anau saffron, ginger, star anise and chilli. I’d forgotten to order in some smoked fish ...

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 ...

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 ...

Stir the lime juice, fish sauce, sugar and kaffir lime into ... 1/2 inch thick and transfer to shallow bowls. Ladle the coconut broth around it and spoon some of the tomatoes and their marinade ...