Simple Thai Coconut Poached Basa with Wilted Spinach

KetoHigh ProteinLow Carb

A 445-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (4 oz / 113g each) basa fillets
• 1 cup (240ml) full-fat coconut milk
• 0.5 inch ginger, sliced
• 0.5 stalk lemongrass, bruised
• 0.5 cup (120ml) chicken or fish broth (low sodium, keto-friendly)
• 1 tbsp fish sauce
• 0.5 lime, juiced
• 4 cups (120g) fresh spinach
• 1 tbsp coconut oil
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prep: Pat basa fillets dry. Slice ginger and bruise lemongrass. Wash spinach. Cut lime in half.
2. Heat coconut oil in a large skillet or shallow pot over medium heat. Add ginger and lemongrass and sauté for 1-2 minutes until fragrant.
3. Pour in coconut milk and broth. Bring to a gentle simmer, then stir in fish sauce. Season lightly with salt and pepper.
4. Carefully add basa fillets to the simmering liquid. Poach gently for 6-8 minutes, or until the fish is opaque and flakes easily. Do not boil vigorously.
5. While the fish poaches, heat a separate pan over medium heat. Add spinach and cook for 2-3 minutes, stirring occasionally, until just wilted. Season with a pinch of salt.
6. Remove basa from the poaching liquid and set aside. Stir lime juice into the poaching liquid. Discard ginger and lemongrass.
7. To serve, place wilted spinach on plates, top with a basa fillet, and spoon a generous amount of the fragrant coconut broth over the fish. Garnish with fresh cilantro if desired.