Fan­tas­tic fish dish full of flavours

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

Clutha Leader - - OUT & ABOUT -

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.

MY FOOD BAG

Fish dish gar­nished with spring onions, co­rian­der and peanuts.

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