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