Port Douglas & Mossman Gazette - - SPORT -


750g firm white fil­lets, cut into 3cm pieces (see notes) 1 ta­ble­spoon sesame oil 1 long red chilli, thinly sliced 1 stick lemon­grass, trimmed, halved, bruised 1/4 cup brown su­gar 1 1/2 ta­ble­spoons fish sauce 1 ta­ble­spoon ke­cap ma­nis 1 ta­ble­spoon lime juice 2 tea­spoons tamarind purée (see notes) 2 ta­ble­spoons chopped fresh co­rian­der leaves, plus ex­tra sprigs to serve 315g packet Thai-style salad kit 100g packet orig­i­nal fried noo­dles


Thread fish onto skew­ers. Heat oil in a large fry­ing pan over medium-high heat. Add skew­ers. Cook, turn­ing oc­ca­sion­ally, for 5 to 6 min­utes or un­til just cooked through. Trans­fer to a plate. Step 2 Add chilli and lemon­grass to pan. Cook, stir­ring, for 1 minute or un­til fra­grant. Add su­gar, fish sauce, ke­cap ma­nis, lime juice, tamarind and 1/3 cup wa­ter. Bring to the boil. Re­duce heat to low. Sim­mer, un­cov­ered, for 2 to 3 min­utes or un­til sauce thick­ens. Stir in co­rian­der. Step 3 Add skew­ers to pan. Cook, turn­ing to coat in sauce, for 1 to 2 min­utes or un­til heated through. 4 Mean­while, toss salad with noo­dles to com­bine. Serve skew­ers and salad sprin­kled with co­rian­der sprigs.

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