Coconut Poached Gurnard

Name: Coconut Poached Gurnard
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 gurnard fillets, boned and skinned.; 1 onion, diced.; 6 cloves of garlic, chopped coarsely.; Butter.; Olive oil.; 230ml coconut cream.; Salt.; Pepper.; 1 teaspoon mild curry powder.

SpotX Wild Foods Recipe from P.J. Fong
Prep:10 minutes Cook:10 minutes Difficulty:1

Ingrediants:

6 gurnard fillets, boned and skinned.
1 onion, diced.
6 cloves of garlic, chopped coarsely.
Butter.
Olive oil.
230ml coconut cream.
Salt.
Pepper.
1 teaspoon mild curry powder.

Directions:

Preheat a frying pan with butter and olive oil on a very low heat.
Sauté garlic and onion until soft and opaque in colour.
Place fillets in the pan, keeping it on a low heat.
Take note when the fillet has cooked halfway through.
Add the coconut cream and turn the fillets over.
Season with salt, pepper and a teaspoon of curry powder.
Poach fillets until cooked.
Serve with either steamed or stir-fried vegetables and rice.

Gurnard Recipes

Gorilla Gurnard

Spiced Gurnard

Malaysian Fish Curry

Pepper and Tomato Gurnard

Quick Seafood Medley

Grilled Gurnard

Coconut Poached Gurnard

Easy Barbecue Carrots

Gurnard Tortillas

Gurnard
Gurnard ‘Carrots’, ‘grunters’, or just plain old gurnard, this species was one of the piscatorial under-achievers in the culinary world for many years.
They are a magic fish, resplendent with their colourful ‘wings’, but their succulent fillets have not, until recent times, always been fully appreciated.
As the more popular species such as blue cod and snapper became more expensive and difficult to catch, gurnard came increasingly to the fore. The flesh is firm and flavoursome and has become popular, along with tarakihi, in the fish and chip shops around the nation, not to mention on our own tables.