- 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 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
- Step 2Heat 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 3Meanwhile, 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
