Ingredients
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1 lb 2 oz (500 g) skinless Halibut
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1 teaspoon freshly squeezed Lime Juice
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1 tablespoon Ghee
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1 Onion
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1 Garlic
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1 Courgette
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7 oz (1x200 g) can chopped Tomatoes
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1 cup (250 ml) Coconut Milk
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1 teaspoon Salt
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9 oz (250 g) raw king Prawns
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freshly chopped Parsley
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Lemon
Directions
Fish dishes are often some of the tastiest due to the sauce the fish is served in. The multi-cooker can make great-tasting sauces in a short period of time, and fish that needs very little cooking can be added at the end of pressure cooking so it is just soft and flaking when you eat the dish.
Steps
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1
Done
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Place the fish in a shallow dish and squeeze or drizzle over the lime juice, then toss the fish with your hands to coat each piece. Set aside. |
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2
Done
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Press the Sauté button on the multi-cooker and add the ghee or butter. When melted, add the onion and stir for about 5 minutes. Add the garlic, courgette/zucchini, chopped tomatoes, coconut milk and salt. |
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3
Done
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Secure the lid in place and set to Manual or High Pressure for 5 minutes. At the end of cooking, use the QPR method. Add the fish and the prawns/shrimp to the dish and stir. Set the multi-cooker to Keep Warm until they are just cooked. Serve immediately, garnished with parsley and with lemon wedges on the side. |
