Recipe

Lemongrass poached fish

Jun 27, 2013 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Lemongrass poached fish
  • 2 teaspoon grated fresh ginger
  • 2 cloves garlic, crushed
  • 1 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 1/2 lemongrass stalk, pale section only, bruised, cut into 5cm lengths
  • 270 millilitre can coconut milk
  • 4 150g firm white fish fillets
  • 450 gram packet rice noodles
  • 1 bunch baby choy sum, trimmed, coarsely chopped
  • 1/2 cup coriander leaves
  • 1 1/2 cup bean sprouts, rinsed

Method

Lemongrass poached fish
  • 1
    Heat a medium deep frying pan over moderate heat. Add ginger and garlic; cook and stir for 1 minute, Add spices; cook and stir for 1 minute or until fragrant.
  • 2
    加入柠檬草,半杯的水和椰奶; bring to the boil. Reduce heat to low, then add fish. Simmer, covered, for 6-8 minutes or until fish is cooked.
  • 3
    Meanwhile, soak the noodles in boiling water in a large heatproof bowl for 2-3 minutes; stir to separate strands, then drain. Cook choy sum in a medium saucepan of boiling water for 1 minute or until wilted. Drain. Combine coriander and sprouts in a bowl.
  • 4
    Divide choy sum among large shallow serving bowls; top with noodles. Using a slotted spoon, remove fish from the broth; place on noodles. Ladle some broth into each bowl. Serve topped with sprout mixture.

Notes

To bruise lemongrass, tap the stalk with the back of a knife several times to flatten it slightly. This helps to release flavour.

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