Poached Fish Fillet in Coconut Curry
Sauce over Rice Noodles (Thailand)
1 (14 ounce/400ml) can A Taste of Thai Coconut Milk
1 tablespoon (15ml) A Taste of Thai Red Curry Base
3 shallots, finely chopped
3 large cloves garlic, finely minced
1 tablespoon (15ml) A Taste of Thai Seasoning Sauce
1 tablespoon (15ml) dark brown sugar 15ml
1 1/2 pounds (675g) salmon fillet
1 packet (450g) A Taste of Thai Rice Noodles
1/4 cup finely chopped basil
1 cup (250ml) cherry tomatoes, halved
Lime wedges, for accompaniment
In a large skillet, combine coconut milk, Red Curry Base, shallots, garlic, seasoning
aauce and brown sugar. Bring to the boil. Reduce heat. Simmer for 5 minutes or until
the Red Curry Base is completely dissolved and the sauce is smooth.
Add salmon fillet.
Spoon curry sauce over top.
Cover pan. Gently poach for 8 - 16 minutes (the cooking
time will vary according to the thickness of the fish). The fillet will flake easily
with a fork when cooked through.
Prepare Rice Noodles according to package directions for pasta.
Pour Rice Noodles onto one half of a serving platter.
Place fish on the other half.
Garnish with basil leaves and top with cherry tomatoes.
Spoon the curry sauce over the Rice Noodles.
Serve immediately with lime wedges.
Cod may used in place of salmon.
From the kitchen of Martin James – Copenhagen, Denmark.