- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
We love double duty dinners — save the leftover coconut broth for a seafood laksa.
Ingredients
- 2 x 270ml cans coconut milk
- 60ml (1/4 cup) fish sauce
- 1 tablespoon mild red curry paste
- 4 fresh kaffir lime leaves
- 2 x 1cm-thick slices fresh ginger
- 1 stem lemon grass, halved lengthways, bruised
- 650g white fish fillets, cut into 3cm pieces
- 200g (1 cup) chopped fresh pineapple
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 50g (1/2 cup) Chang’s Original Fried Noodles
- 2 shallots, trimmed, thinly sliced
- 1 long fresh red chilli, halved, seeded, thinly sliced
Method
- Step 1Combine coconut milk, fish sauce, curry paste, lime leaves, ginger and lemon grass in a wok over a high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until liquid thickens slightly.
- Step 2Reduce heat to low. Add the fish and simmer, covered, for 3-4 minutes or until just cooked through. Stir in the pineapple.
- Step 3Use a slotted spoon to divide fish and pineapple among serving dishes. Spoon over some poached liquid. Top with the mint, coriander, noodles, shallot and chilli.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1768 kj
Energy
27g
Fat Total
21g
Saturated Fat
3g
Fibre
31g
Protein
88mg
Cholesterol
1795.08mg
Sodium
8g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Store leftover poaching liquid in an airtight container in the fridge for up to 4 days. Use in fish soups or to dress prawn salads.
Serving tip: Serve with rice, cooked following packet directions, if desired.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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