Fish poached in coconut with pineapple and crispy noodles

Fish poached in coconut with pineapple and crispy noodles

(3) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

We love double duty dinners — save the leftover coconut broth for a seafood laksa.

Featured in
Quick meals, Pineapple recipes


  • 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 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.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1768 kj


  • 27g

    Fat Total

  • 21g

    Saturated Fat

  • 3g


  • 31g


  • 88mg


  • 1795.08mg


  • 8g

    Carbs (sugar)

  • 12g

    Carbs (total)

All nutrition values are per serve


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



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