Fantastic fish dish full of flavours
Thai flavours, silky noodles and crunchy peanuts make this easy-to-prepare fish supper sing.
cooked and bok choy is just tender. Drain and return to the pot with a drizzle of olive oil to avoid noodles sticking together.
While noodles are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut fillets into 2-3cm pieces then add to the pan with curry, making sure fish is submerged.
Cover with a lid and simmer gently for 3-5 minutes, until fish is just cooked through. Remove curry from heat and stir through lemon juice. Thinly slice spring onions on an angle and roughly chop coriander and peanuts.
To serve, divide noodles and baby bok choy between bowls. Spoon over Fish Tom Kha Gai and garnish with spring onions, coriander and peanuts.
Fish dish garnished with spring onions, coriander and peanuts.