Fish poached in coconut with pineapple and crispy noodles

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

Recipe «Fish poached in coconut with pineapple and crispy noodles» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.