Port Vila Coconut Milk & Ginger Poached Poulet Fish – Authentic Vanuatu Recipe
Vanuatu’s prized deep-water poulet fish gently poached in aromatic ginger coconut cream.
- Country of Origin
- 🇻🇺 Vanuatu (Melanesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Deep-water red snapper fillets, Bok choy, Cherry tomatoes, Rich coconut cream, Fresh ginger
Ingredients for Port Vila Coconut Milk & Ginger Poached Poulet Fish (4 Servings)
- 1.25 lbs (or 2.5 cups) deep-water red snapper fillets, prepped into bite-sized pieces
- 1.5 cups bok choy, washed and trimmed
- 1 cup cherry tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with rich coconut cream
- 1.5 tbsp traditional Vanuatu seasoning (fresh ginger, garlic, lime juice)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown deep-water red snapper fillets for 5 minutes.
- Add minced onion, garlic, rich coconut cream, and fresh ginger, garlic, lime juice, stirring for 2 minutes until deeply aromatic.
- Add bok choy and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in cherry tomatoes right before serving warm.