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Spicy poached fish with rice noodles

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Spicy poached fish with rice noodles
Spicy poached fish with rice noodles
  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Take the family on a global tour with these spicy fish noodles.

Ingredients

  • 200g packet dried rice noodles
  • 1 tablespoon peanut oil
  • 1 medium brown onion, finely chopped
  • 1 long green chilli, thinly sliced
  • 2 tablespoons Thai red curry paste
  • 1 lemongrass stalk, trimmed, bruised
  • Large pinch ground turmeric
  • 400ml can coconut milk
  • 4 x 150g skinless firm white fish fillets, cut into 10cm pieces (see note)
  • 3 green onions, thinly sliced
  • 1/3 cup roughly chopped fresh coriander leaves
  • 1 bunch choy sum, trimmed, cut into 6cm lengths
  • 100g snow peas, trimmed

Method

  • Step 1
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
  • Step 2
    Heat oil in large saucepan over high heat. Add brown onion, chilli, curry paste, lemongrass and turmeric. Cook, stirring, for 5 minutes or until onion has softened. Stir in coconut milk and 1/2 cup cold water. Bring to the boil. Add fish. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked. Stir in green onion and coriander.
  • Step 3
    Meanwhile, cook choy sum and snow peas in a medium saucepan of boiling water for 30 seconds or until just tender. Drain. Divide rice noodles and vegetables between serving plates. Top with fish and spoon over sauce. Serve.
  • Low carb
  • Lower gi

Nutrition

  • 2215 kj

    Energy

  • 27.7g

    Fat Total

  • 19.6g

    Saturated Fat

  • 4.7g

    Fibre

  • 37.9g

    Protein

  • 85mg

    Cholesterol

  • 770mg

    Sodium

  • 31.4g

    Carbs (total)

All nutrition values are per serve

Notes

We used flathead fillets.

Variation: Substitute fish fillets with diced chicken and cook for 10 minutes or until cooked through. You could also use Thai green or yellow curry paste instead of red.

  • Author: Liz Macri & Emma Braz
  • Image credit: Al Richardson & Andrew Young
  • Publication: Super Food Ideas

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