Coconut-Poached Fish with Braised Spinach and Carrot

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut-Poached Fish with Braised Spinach and Carrot

YOUR SOLIN GENERATED RECIPE

Coconut-Poached Fish with Braised Spinach and Carrot

Enjoy a Malay-inspired dinner where delicate fish is gently poached in a luscious coconut broth, infused with hints of ginger, garlic, and turmeric. Tender spinach and lightly braised carrots provide a vibrant and comforting contrast, crafting a harmonious dish that’s as nutritious as it is aromatic.

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NUTRITION

650kcal
Protein
15.1g
Fat
63.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 ounce Tilapia Fillet (28g)

1 cup Full-Fat Coconut Milk (240g)

2 cups Fresh Spinach (raw, 60g)

1 medium Carrot (61g), sliced

1 tablespoon Coconut Oil

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

1/4 teaspoon Turmeric

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Warm a small saucepan over medium heat and add the coconut oil. Once melted, sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.

  • 2

    Stir in the turmeric and allow it to bloom for another 30 seconds.

  • 3

    Pour in the coconut milk and bring to a gentle simmer. Carefully lower the tilapia fillet into the simmering coconut milk. Poach the fish gently for about 5-6 minutes, or until it is just cooked through.

  • 4

    In a separate pan, lightly braise the carrot slices in a splash of water with a pinch of salt until they begin to soften, then add the fresh spinach. Cook until the spinach wilts, about 2-3 minutes.

  • 5

    Season the poached fish with salt and pepper to taste. Plate the fish, spoon over some of the coconut broth, and serve alongside the braised spinach and carrots.

  • 6

    Garnish with an extra pinch of turmeric or a light drizzle of the coconut broth if desired, and enjoy the rich Malay-inspired flavors.

Coconut-Poached Fish with Braised Spinach and Carrot

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut-Poached Fish with Braised Spinach and Carrot

YOUR SOLIN GENERATED RECIPE

Coconut-Poached Fish with Braised Spinach and Carrot

Enjoy a Malay-inspired dinner where delicate fish is gently poached in a luscious coconut broth, infused with hints of ginger, garlic, and turmeric. Tender spinach and lightly braised carrots provide a vibrant and comforting contrast, crafting a harmonious dish that’s as nutritious as it is aromatic.

NUTRITION

650kcal
Protein
15.1g
Fat
63.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 ounce Tilapia Fillet (28g)

1 cup Full-Fat Coconut Milk (240g)

2 cups Fresh Spinach (raw, 60g)

1 medium Carrot (61g), sliced

1 tablespoon Coconut Oil

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

1/4 teaspoon Turmeric

Salt and Black Pepper to taste

PREPARATION

  • 1

    Warm a small saucepan over medium heat and add the coconut oil. Once melted, sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.

  • 2

    Stir in the turmeric and allow it to bloom for another 30 seconds.

  • 3

    Pour in the coconut milk and bring to a gentle simmer. Carefully lower the tilapia fillet into the simmering coconut milk. Poach the fish gently for about 5-6 minutes, or until it is just cooked through.

  • 4

    In a separate pan, lightly braise the carrot slices in a splash of water with a pinch of salt until they begin to soften, then add the fresh spinach. Cook until the spinach wilts, about 2-3 minutes.

  • 5

    Season the poached fish with salt and pepper to taste. Plate the fish, spoon over some of the coconut broth, and serve alongside the braised spinach and carrots.

  • 6

    Garnish with an extra pinch of turmeric or a light drizzle of the coconut broth if desired, and enjoy the rich Malay-inspired flavors.