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Thai-Style Fish on Nest of Noodle
500 g Monk fish or halibut
2 tb Red curry paste
5 tb Fish sauce
2 Cloves garlic
1/2 cn Coconut milk
4 Spring onions
2 Stalks Thai basil leaves
3 Stalks coriander
450 g Spaghetti
4 tb Oil
Cut the fish into cubes. Chop the onion, garlic, basil and coriander.
Slice the spring onions and cut the lime into quarters. Boil the
spaghetti for 6 minutes and drain well and then place on a large
serving plate. Heat two tablespoons of oil in a wok and fry the onion
and garlic and pour over the spaghetti and mix well.
Heat the remaining two tablespoons of oil in a wok and add the red
curry paste and fry on low heat until the aroma is released.
Add the coconut milk and increase the heat. When boiling add the fish
and continue to boil for five minutes. Add the basil and fish sauce.
Pour over the spaghetti and garnish with the coriander and spring
onion. Leave the lime on the side ready to squeeze before serving.
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