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Fish poached in coconut with pineapple & crispy noodles
Quick fish meal poached in coconut milk
Ingredients
650g white fish fillets, cut into 3cm pieces
2 270ml cans coconut milk
1/4 cup fish sauce
1 Tablespoon mild red curry paste
2 slices fresh ginger, 1 cm-thick
1 stem lemon grass, halved lengthways, bruised (optional)
1 cup chopped fresh pineapple
1 cup fresh mint leaves
1 cup fresh coriander leaves
1/2 cup crispy fried noodles
2 spring onions, trimmed, thinly sliced
1 long fresh red chilli, halved, seeded, thinly sliced
Preparation
Combine coconut milk, fish sauce, curry paste, 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.
Reduce heat to low.
Add the fish and simmer, covered, for 3-4 minutes or until just cooked through.
Stir in the pineapple.
Use a slotted spoon to divide fish and pineapple among serving dishes.
Spoon over some poaching liquid.
Top with the mint, coriander, noodles, spring onion and chilli.
Serves 4
Preparation and Cooking take 15 minutes
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