Ginger-poached fish with spicy vegetables
powdered coconut milk
30 g, (4cm piece), peeled, thinly sliced
1 piece(s), cut into 5cm lengths, bruised
600 g, (4x150g fillets)
2 bunch(es), (gai larn), trimmed
1 medium, thinly sliced
red curry paste
white boiled rice
2 cup(s), (jasmine), to serve
fresh red chilli
1 whole, deseeded, thinly sliced
1 medium, cut into wedges, to serve
- Place coconut milk powder in a small bowl. Add 1⁄3 cup (80ml) warm water and stir until well combined. Set aside.
- Place 3 cups (750ml) boiling water in a wok over high heat. Add ginger and lemongrass and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Add fish and gently simmer over low heat for 5 minutes or until fish is just cooked through. Using a slotted spoon, transfer fish to a plate. Cover to keep warm. Discard poaching liquid.
- Heat cleaned wok over high heat. Add oil and heat for 30 seconds. Add beans, gai lan stems and capsicum and stir-fry for 2 minutes. Add curry paste and stir-fry for 1 minute. Add gai lan leaves and stir-fry for 2 minutes or until vegetables are just tender. Add reserved coconut milk mixture and stir-fry for 1 minute or until heated through.
- Meanwhile, cook rice following packet instructions. Divide rice among plates and top with vegetable mixture and fish. Sprinkle with chilli and serve with lime wedges.