Although crispy fish can certainly be a treat, poaching it is just as desirable. It results in a moist, tender, and flaky fillet because there is little loss of moisture during the cooking process. Sriracha is the recommended hot sauce for this recipe.
INGREDIENTS
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INSTRUCTIONS
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In the Instant Pot, whisk together coconut milk, lime juice and zest, lemongrass paste, hot sauce, and salt. Add salmon and 1/4 cup basil. Lock lid.
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Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
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Transfer fish and broth to bowls and garnish with remaining basil. Serve warm.
RECIPE NOTES
PER SERVING:
CALORIES: 355
FAT: 26g
PROTEIN: 25g
SODIUM: 510mg
FIBER: 0g
CARBOHYDRATES: 4g
NET CARBS: 4g
SUGAR: 0g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis