- 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
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2 x 270ml cans coconut milk
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60ml (1/4 cup) fish sauce
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1 tablespoon mild red curry paste
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4 fresh kaffir lime leaves
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2 x 1cm-thick slices fresh ginger
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1 stem lemon grass, halved lengthways, bruised
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650g white fish fillets, cut into 3cm pieces
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200g (1 cup) chopped fresh pineapple
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1 cup fresh mint leaves
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1 cup fresh coriander leaves
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50g (1/2 cup) Chang’s Original Fried Noodles
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2 shallots, trimmed, thinly sliced
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1 long fresh red chilli, halved, seeded, thinly sliced
Method
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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.
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Step 2Reduce heat to low. Add the fish and simmer, covered, for 3-4 minutes or until just cooked through. Stir in the pineapple.
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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
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1768 kj
Energy
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27g
Fat Total
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21g
Saturated Fat
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3g
Fibre
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31g
Protein
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88mg
Cholesterol
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1795.08mg
Sodium
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8g
Carbs (sugar)
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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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