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Food

Fish poached in Thai-flavoured broth

Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

INGREDIENTS

  • 1 tbsp grapeseed oil
  • 2 Thai eshalots, sliced
  • 6 button mushrooms, sliced
  • 2 stalks lemongrass
  • 2 cloves garlic, peeled
  • 4cm piece ginger, peeled and sliced
  • 1 bunch coriander, leaves and roots washed
  • 1 litre good quality fish stock
  • 3 kaffir lime leaves, bruised
  • 1 long green chilli, finely sliced
  • 200g snowpeas, green beans or Asian greens
  • 125g baby corn
  • 700g small white fish fillets, e.g. pearl perch
  • 1 tbsp Squid Fish Sauce, or to taste
  • Juice of 1 lime
  • Extra lime cheeks, to serve, optional
  • Rice noodles to serve

METHOD

  1. Put oil in a large saucepan or deep frying pan with sides and soften eshallots over low heat. Add mushrooms and cook for another minute. Finely chop together white part of the lemon grass, garlic, ginger and coriander roots and add to the pan and continue to cook gently. Add fish stock, kaffir lime leaves and chilli and bring to a simmer.
  2. Add snowpeas and baby corn and when almost done, add fish. Cook until almost done. Remove from heat and season with fish sauce and lime juice.
  3. Ladle into 4 hot bowls over rice noodles, if desired. Sprinkle with coriander leaves and serve immediately.
Food
Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

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