Niuean-style Poached Fish

Ingredients

In this adaptation of Gesmoorde vis from South African cuisine to Niuean cuisine, we incorporate the tropical flavors that are characteristic of Niuean cooking. The original dish is typically braised in a tomato-based sauce, while the Niuean-style Poached Fish highlights the use of coconut milk and lime juice for a refreshing and tropical taste. Additionally, the original recipe often includes spices like paprika and cloves, whereas the Niuean version focuses on the natural flavors of the fish and the aromatic blend of herbs and spices. We alse have the original recipe for Gesmoorde vis, so you can check it out.

• 4 fillets of fresh local fish (such as mahi-mahi or snapper) 4 fillets of fresh local fish (such as mahi-mahi or snapper)
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Juice of 2 limes Juice of 2 limes
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large pan, combine the coconut milk, lime juice, minced garlic, chopped onion, turmeric, cumin, coriander, salt, and pepper. Stir well to combine.
2. 2.
   Place the pan over medium heat and bring the mixture to a gentle simmer.
3. 3.
   Carefully add the fish fillets to the pan, ensuring they are fully submerged in the coconut-lime broth.
4. 4.
   Cover the pan and let the fish poach for about 10-12 minutes, or until cooked through and flaky.
5. 5.
   Once cooked, remove the fish fillets from the pan and transfer them to a serving dish.
6. 6.
   Spoon some of the coconut-lime broth over the fish and garnish with fresh cilantro.
7. 7.
   Serve the Niuean-style Poached Fish with steamed root vegetables or rice to complete the meal.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and aroma.

Tips & Tricks

• For an extra burst of flavor, add a pinch of chili flakes to the coconut-lime broth.
• Adjust the seasoning according to your taste preferences by adding more lime juice or spices.
• Experiment with different types of fish to find your favorite combination of flavors.
• Serve the dish with a side of fresh tropical fruits for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day as a delicious fish salad.

Serving advice

Serve the Niuean-style Poached Fish as the main course of a Niuean-inspired feast. Plate the fish fillets with a generous amount of the coconut-lime broth and garnish with fresh cilantro. Accompany the dish with steamed taro, yams, or coconut rice to complete the meal.

Presentation advice

To enhance the presentation of the Niuean-style Poached Fish, arrange the fish fillets on a bed of vibrant green banana leaves. Drizzle some of the coconut-lime broth over the leaves for an added touch of tropical elegance. Garnish with a sprinkle of freshly chopped cilantro and lime wedges for a pop of color.