Thai Fish with Pineapple

Fish/Seafood
 

Recipe from: 12/1/2007 12:00:00 AM
Preparation time: 30
Cooking time: 30
 
 

Ingredients

 
  • 250
    g
    hake, chopped in squares
  • 1
    can coconut milk
  • 1
    large pineapple, crushed in a liquidiser or food processor
  • 1
    tablespoon Thai red curry sauce
  • 1
    tablespoon fish sauce
  • Rice
  • 200
    g
    jasmine rice
  • 500
    ml
    water
Servings: Change Serving
 
 

Method

 
Put the rice in a large saucepan, pour in enough cold water to cover the rice by a couple of centimetres and bring to the boil. Reduce the heat to simmer and continue to cook very gently with the lid on for about 15 minutes until the water has been absorbed.

Whilst the rice is cooking combine the coconut milk, pineapple, fish sauce and Thai red curry sauce in sauce in a large pan and bring to the boil. Add the fish and simmer for about 5 minutes until the fish is cooked through. Serve with jasmine rice.

Recipe credit: Savvy Kids Food
Buy the book at kalahari.net

 

Read more on: steam  |  fish/seafood  |  slow cook
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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