Thai Poached Fish in Red Curry

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Serves 2 · Ready in 15 min

Recipe brought to you with the help of our friends at Asian Inspirations

Recipe

Serves 2 · Total 15m

Ingredients

Ingredients

• 1 cup coconut milk
• 2 white fish fillets
• 1 lemongrass
• 2 tsp fish sauce
• ¼ cup red curry paste
• Fresh ginger (finely shredded)

Cucumber Salad

• ½ cup lime juice and zest
• 15g palm sugar
• ¼ coriander (finely chopped)
• ½ small cucumber (diced)
• 2 kaffir lime leaves (spine remove and thinly sliced)

Method

1. Heat up coconut milk and lemongrass in a wok and bring to a boil over medium-high heat. Add the fish fillets, cover the lid and lower the heat to simmer. Allow it to cook for 10 mins or until cooked through.
2. Mix juice, sugar and lime zest in a bowl. Finely chop root and stem of coriander, and roughly chop the leaves. Add kaffir lime leaves, cucumber and coriander to lime juice mix. Set aside.
3. Remove fish from wok and dispose lemongrass. Mix curry paste and fish sauce with coconut milk and cook for 1-2 mins.
4. Serve curry sauce in the base of serving bowls, top fish with cucumber mixture and embellish with fresh ginger.