Poached fish with lemongrass and ginger

Recipe from: 12 August 2015
fish,seafood,recipes

Ingredients 15
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 4
    150g sustainable firm white fish fillets
  • FOR THE POACHING LIQUID:
  • 2
    cup
    water
  • 3
    lemon grass stalks, bruised
  • 1
    garlic clove, chopped
  • a 5cm piece fresh ginger, peeled and sliced
  • 3
    lime leaves
  • 1
    Tbs
    fish sauce
  • 2
    Tbs
    soy sauce
  • 2
    tsp
    sugar
  • TO SERVE:
  • 4
    heads bok choy, steamed
  • 400
    g
    egg noodles, cooked
  • red chilli, chopped
  • fresh coriander
 

Method

00:15
 
Add all the poaching liquid ingredients to a pot. Stir well and bring to a simmer.
Add the fish fillets and poach for 5–7 minutes or until cooked through. Remove with a slotted spoon and set aside. Strain liquid and keep warm.

Place noodles and bok choy in a serving bowl, top with fish and ladle over strained cooking liquid. Garnish with fresh coriander and red chilli.

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Read more on: fish  |  seafood  |  recipes
 

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