Szechuan Coconut‑Lime Poached Snapper

Ingredients

• 3 pieces Snapper fillets
• 1 cup Full‑fat coconut milk
• 4 leaves Kaffir lime leaves
• 1 teaspoon Szechuan peppercorns
• 2 Red Thai chilies, thinly sliced
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lime juice
• 1 clove Garlic, minced
• 1 tablespoon Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Heat the olive oil in a wide skillet over medium heat, add the minced garlic and sliced chilies, and sauté for 1 minute until fragrant.

2. 2

   Stir in the Szechuan peppercorns, kaffir lime leaves, and salt; cook for another 30 seconds.

3. 3

   Pour in the coconut milk and bring to a gentle simmer, then add the lime juice.

4. 4

   Place the snapper fillets into the simmering broth, cover, and poach for 12‑15 minutes, turning once, until the fish is opaque and flakes easily.

5. 5

   Remove the fish, discard the lime leaves, and drizzle the broth over the fillets.

6. 6

   Garnish each serving with chopped cilantro and serve immediately.