A dish which one doesn't see often on menus these days is poached fish, which I find quite bizarre, because it's one of the tastiest ways of preparing fresh fish.

From a health perspective it's also much better to poach fish than to fry or to grill it, and poached fish is really tasty. What's more, it's a quick and easy cooking process without the oily, fishy smells.

For poaching you can use any firm white fish such as kabeljou, kingklip or Cape salmon and if your budget can stretch to real salmon, even better.

I find that citrus flavours, combined with the nice bite of fresh chilli, do wonders for fish.

Fresh litchis or even pineapple chunks also work well with this recipe, so substitute the naartjie, orange and lemon flavours we are using today for any sharp fruity flavour you prefer.

I have even had poached fish with granadilla pulp and it was delicious, so experiment and have fun!

For today's starter you need:

Instructions:

In a saucepan heat the coconut milk to a simmer and add the fish fillets.

Add the orange and naartjie segments and the chopped chilli.

Poach gently for six to 10 minutes or until fish is just done.

Sprinkle with salt and black pepper.

Place the fish on four individual serving plates.

Add the coriander and mint to the coconut and fruit sauce and warm through, then add sauce and fruit segments to the fish.