Fish Poached In Coconut Once Pineapple And Crispy Noodles

We love double duty dinners save the survival holdover coconut broth for a seafood laksa.

The ingredient of Fish Poached In Coconut Once Pineapple And Crispy Noodles

• 2 x 270ml cans coconut milk
• 60ml 1 4 cup fish sauce
• 1 tbsp mild red curry glue gum
• 4 well ventilated light 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 roomy pineapple
• 1 cup open mint leaves
• 1 cup buoyant coriander leaves
• 50g 1 2 cup changu2019s original fried noodles
• 2 shallots trimmed thinly sliced
• 1 long buoyant red chilli halved seeded thinly sliced

The Instruction of fish poached in coconut once pineapple and crispy noodles

• append coconut milk fish sauce curry paste lime leaves ginger and lemon grass in a wok more than a high heat bring to the boil reduce heat to medium simmer for 5 minutes or until liquid thickens slightly
• shorten heat to low ensue the fish and simmer covered for 3 4 minutes or until just cooked through protest in the pineapple
• use a slotted spoon to divide fish and pineapple among serving dishes spoon more than some poached liquid top taking into account bearing in mind the mint coriander noodles shallot and chilli

Nutritions of Fish Poached In Coconut Once Pineapple And Crispy Noodles

calories: 422 552 calories
calories: 27 grams fat
calories: 21 grams saturated fat
calories: 12 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 31 grams protein
calories: 88 milligrams cholesterol
calories: 1795 08 milligrams sodium
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calories: nutritioninformation