Fan­tas­tic fish dish full of flavours

Thai flavours, silky noo­dles and crunchy peanuts make this easy-to-pre­pare fish sup­per sing.

Central Otago Mirror - - MOTHER’S DAY - To serve

❚ 1-2 spring onions

❚ cup picked co­rian­der leaves

❚ cup whole, roasted peanuts Bring a medium pot of salted wa­ter to the boil.

Heat a driz­zle of oil in a medium fry-pan (with a lid) on low-medium heat. Cook shal­lot/ onion and mush­rooms for about 3 min­utes, stir­ring oc­ca­sion­ally, un­til soft. Add curry paste and cook a fur­ther 30 sec­onds, stir­ring, un­til fra­grant.

Add co­conut milk, wa­ter, kaf­fir lime leaf, fish sauce, su­gar and soy sauce. Bring to a sim­mer, then con­tinue to sim­mer gen­tly for 5 min­utes. While sauce sim­mers, pre­pare noo­dles.

Place noo­dles in pot of boil­ing wa­ter. Stir well to sep­a­rate strands and cook for 6 min­utes (or ac­cord­ing to packet in­struc­tions). Add bok choy for the last 1 minute cook time, un­til noo­dles are 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.

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