Thai poached Angelfish

2 servings Prep: 10 mins, Cooking: 10 mins
Rate this recipe
A glorious recipe that will work with freshly frozen fish too.

By Food24 May 13 2013
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Ingredients (13)

2 Tbs fresh chillies — 573
1/4 onion — finely chopped
fresh ginger — finely chopped
1 garlic — large cloves
1 Tbs thai yellow curry paste
1 can coconut milk
1 tsp sugar
1 Tbs fish sauce — or salt
2 angelfish — fillets, skinned
to serve — to serve
fresh coriander
spring onions
basmati rice — cooked
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Method:

Put a large saucepan on medium heat, add olive oil, onion, garlic and ginger and fry for about 2 minutes until the onion has softened. Add the curry paste and fry gently for a further minute.

Add the coconut milk, sugar, fish sauce/salt and simmer for 3-4 minutes until slightly reduced.

Add the fish, cover with a lid and poach for 3 – 4 minutes, turning once, until the fish is just cooked through.
Serve over rice with fresh coriander and spring onion.

 
Reprinted with permission of Undomestikated. To see more recipes, click here.



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