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How to make Turmeric snapper with mint, cucumber and celery salad

Yield = 6
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 200g dried vermicelli noodles
  • 1 tablespoon peanut oil
  • 1 lemongrass stalk, trimmed, halved lengthways
  • 2 eschalots, thinly sliced into rounds
  • 3cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 3 kaffir lime leaves, deveined, finely shredded
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried chilli flakes, plus extra to serve
  • 400ml can coconut milk
  • 1 tablespoon grated palm sugar
  • 1 tablespoon fish sauce
  • 1kg thick skinless, boneless snapper fillets, cut into 5cm pieces
  • 1/4 cup fresh Thai basil leaves, plus extra to serve
  • 6 large green oak lettuce leaves
  • 2 tablespoons lime juice, plus extra lime wedges to serve

Mint, cucumber and celery salad

  • 1 continental cucumber, peeled, sliced
  • 2 celery stalks, thinly sliced diagonally
  • 1/2 cup fresh mint leaves, torn
  • 1 long green chilli, thinly sliced
  • 2 tablespoons lime juice
  • 1 tablespoon grated palm sugar
  • 2 teaspoons peanut oil

Method

  • Step 1 Cook noodles following packet directions. Drain well. Set aside.
  • Step 2 Heat oil in a large frying pan over medium- high heat. Cook lemongrass and eschalot for 3 minutes or until eschalot just softens. Add ginger, garlic, lime leaves, turmeric and chilli flakes. Cook, stirring, for 1 minute.
  • Step 3 Add coconut milk, sugar and fish sauce. Bring to a simmer. Simmer for 5 minutes. Add fish and 1/4 cup water. Cover. Simmer for 8 to 10 minutes or until fish is cooked through. Gently stir in basil.
  • Step 4 Make Mint, Cucumber and Celery Salad: Toss cucumber, celery, mint and chilli in a bowl. Whisk lime juice, sugar and oil in a jug. Drizzle over salad. Season. Toss to combine.
  • Step 5 Arrange lettuce and noodles in serving bowls. Top with fish and sauce. Drizzle with lime juice. Sprinkle with extra basil and chilli. Serve with salad and lime wedges.