Fish Poached in Wine

Ingredients

Juice of 1 Lemon
2 tsp Fish Sauce
1/2 cup Dry White Wine
2 tbsp Coconut Milk
2 sliced Green Shallots
4 Fish Fillets, Ground Pepper to Taste
1 thinly sliced Lemon
10 halved Asparagus
10 English Spinach Leaves

To Cook:

Heat lemon juice, fish sauce and wine in a straight sided shallow pan.
Add shallots and cook over a low heat for 1-2 mins.
Add the fish and season with pepper to taste. Top with lemon slices and cover.
Simmer for 3 mins. Scatter asparagus and spinach around the fish and cover again.
Simmer for 3-4 mins or until the fish is cooked.
Remove the fish and vegetables from the pan and keep warm.
Add the coconut milk to pan and bring to the boil.
Boil for 5-6 mins until the sauce reduced and thickens.
Spoon sauce over the fish and vegetables and accompany with vegetables of your choice.