Coconut Oil Poached Fish

• 2 fillets white fish (seabass, cod, or pomfret)
• 4 tbsp virgin coconut oil
• 2 cloves garlic, crushed
• 1 small ginger piece, sliced
• 1 green chili, slit
• ½ cup coconut milk
• Salt to taste
• Juice of ½ lime

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1. Infuse Oil: In a shallow pan, warm coconut oil with garlic, ginger, and chili.
2. Poach: Add fish fillets and coconut milk. Simmer gently for 6–8 minutes until fish is opaque.
3. Season: Add salt and a squeeze of lime before serving.‍
4. Serve: Pair with steamed jasmine rice or Kerala appams.