Fish in Coconut milk ..

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.


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Baked Coconut and Coriander Fish ...

You have to try this dish ! ..... its easy and so very yummy. I always struggle with fish dishes, in that I can never find recipes that everyone likes and are quick and easy. This one is a definite repeat dinner.

RATINGS

Yumminess as judged by the kids .. 10 .. their plates were empty.
Ease of cooking 9 .. only because I hate cutting up raw fish :)


Baked Coconut and Coriander Fish


1 x 270ml can light coconut cream (although I used coconut milk)
1 bunch broccolini, cut into 3cm pieces
1 x 250g SunRice long grain white rice in 90 seconds (I used 1 cup long grain rice and pre cooked it)
4 shallots, trimmed, thinly sliced
1/2 cup chopped fresh coriander
2 tsp fish sauce
400g Basa fillets, cut into 4 cm pieces (Basa is a firm fillet, so an equivalent fish would do, I don't know my fish so I can't offer an alternative)
30g (1/3 cup) dried multigrain breadcrumbs
2 tsp finely grated lemon rind


1. Preheat oven to 200c. Place the coconut cream in a large frying pan over medium-low heat. Add broccolini, rice, shallot, coriander and fish sauce. Stir to combine. Cook, stirring often, for 3 minutes. Remove from heat.

2. Stir in the fish. Transfer to a 2L (8cup) capacity ovenproof dish.

3. Combine breadcrumbs and lemon rind in a bowl. Sprinkle over the fish mixture. Bake, covering with foil if necessary to prevent overbrowning, for 20-25 minutes or until breadcrumbs are golden. (I found I had to cook it a bit longer to make sure the fish was cook)


Thats it ! Enjoy ...

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