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How to make Fish poached in coconut with pineapple and crispy noodles

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

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 1 Combine 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 2 Reduce heat to low. Add the fish and simmer, covered, for 3-4 minutes or until just cooked through. Stir in the pineapple.
  • Step 3 Use 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.