Spicy poached fish with rice noodles

Готовим Fish Spicy poached fish with rice noodles

Take the family on a global tour with these spicy fish noodles.

Lables: Low carb Lower gi Egg free Gluten free Lactose free Wheat free
  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
  2. Heat oil in large saucepan over high heat. Add brown onion, chilli, curry paste, lemongrass and turmeric. Cook, stirring, for 5 minutes or until onion has softened. Stir in coconut milk and 1/2 cup cold water. Bring to the boil. Add fish. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked. Stir in green onion and coriander.
  3. Meanwhile, cook choy sum and snow peas in a medium saucepan of boiling water for 30 seconds or until just tender. Drain. Divide rice noodles and vegetables between serving plates. Top with fish and spoon over sauce. Serve.

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200g packet dried rice noodles
1 tbsp peanut oil
1 medium brown onion, finely chopped
1 long green chilli, thinly sliced
2 tbsp Thai red curry paste
1 lemongrass stalk, trimmed, bruised
Large pinch ground turmeric
400ml can coconut milk
4 x 150g skinless firm white fish fillets, cut into 10cm pieces
3 green onions, thinly sliced
1/3 cup roughly chopped fresh coriander leaves
1 bunch choy sum, trimmed, cut into 6cm lengths
100g snow peas, trimmed

Adv

Autors
Preparation time
25
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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