This past Sunday we had a great afternoon with some friends, the kids had a great time playing and swimming ... don't you just love summer :) .. We cooked the usual sausages for the kids and some yummy teriyaki marinade steaks, but this time I thought we would have some fish. Not on the BBQ, something easy I could do mostly before people arrived .. This recipe was a hit .. and I will definitely be cooking it again as a weekly meal. Enjoy ... This recipe was from the Good Taste Magazine Christmas 09 issue ...
Fish poached in Coconut milk with pineapple & crispy noodles
2 x 270ml cans coconut milk
60ml (1/4 cup) fish sauce
1 tbs mild red curry paste
4 fresh kaffir lime leaves
2 x 1cm-thick slices fresh ginger
1 stem lemon grass, halved lengthways, bruised
650g white fish fillets, cut into pieces
200g (1 cup) chopped fresh pineapple
1 cup of fresh mint leaves
1 cup fresh coriander leaves
50g (1/2 cup) Changs Original Fried Noodles
2 shallots, trimmed and thinly sliced
1 long fresh chilli halved, seeded, thinly slices
1. Combine coconut milk, fish sauce, curry paste, lime leaves, ginger and lemon grass in a wok over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until liquid thickens slightly.
2. Reduce heat to low. Add the fish and simmer, covered, for 3-4 minutes or until just cooked through. Stir in the pineapple.
3. Use a slotted spoon to divide fish and pineapple amoung serving dishes. Spoon over some poaching liquid. Top with the mint, coriander, noodles, shallot and chilli.
DOWNLOAD RECIPE HERE
Food Photography retreats in Greece, September 2018
3 months ago