Fish poached in coconut with pineapple and crispy noodles

Cooking Fish Fish poached in coconut with pineapple and crispy noodles

We love double duty dinners — save the leftover coconut broth for a seafood laksa.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Lactose free
  1. Combine coconut milk, fish sauce, curry paste, lime leaves, ginger and lemon grass in a wok over a 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 among serving dishes. Spoon over some poached liquid. Top with the mint, coriander, noodles, shallot and chilli.

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2 x 270ml cans coconut milk
60ml fish sauce
1 tbsp 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 3cm pieces
200g chopped fresh pineapple
1 cup fresh mint leaves
1 cup fresh coriander leaves
50g Chang’s Original Fried Noodles
2 shallots, trimmed, thinly sliced
1 long fresh red chilli, halved, seeded, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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