Prep time
15 mins
Cooking Time
25 mins
Serves
2
Ingredients
Ingredients
- 170 grams fine egg noodles
- 1 tablespoon olive oil
- 1/3 cup peanut oil
- 500 grams MSC certified white fish such as hake or cod, cubed
- 2 garlic cloves, minced
- 6 spring onions, finely sliced
- 80 grams of Thai red curry paste
- 2 tablespoons soya sauce
- 1 tablespoon fish sauce
- 2 teaspoons chili flakes (or less if you don’t like heat)
- Juice of 1 lime
- 2 tablespoons honey
- 400 ml of coconut milk
- 1 punnet sugar snaps
- 1 generous handle coriander
- 1 small pineapple, peeled and sliced into pieces
- 1/2 cup roasted peanuts
- Bean sprouts and lime for serving
Method
Method
- Cook the noodles in salted water as per packet instruction and set aside. Add a glug of olive oil so your noodles don’t stick when it comes time to serve.
- Meanwhile, in a medium frying pan over medium heat add a drizzle of peanut oil. Add the fish and sear on each side until just cooked through. Roughly 3-4 minutes. If your pan isn’t big enough do this in two batches. Once ready remove from the pan and set aside on a plate.
- In the same frying pan over medium heat add another dash of peanut oil. Add the spring onions and sauté for three minutes. Add the curry paste and sauté for an additional two minutes releasing the flavours.
- Add the soya sauce, fish sauce, chilli flakes, lime juice, honey, and cook for an additional two minutes stirring often and releasing the fragrant flavours. Add the coconut milk and stir in with the rest of the ingredients. Allow the sauce to simmer for 5-10 minutes on reduced heat. This will allow the flavours to develop.
- Once the sauce is ready add the sugar snaps and fish to the sauce. Cook until the fish has warmed through and the sauce has thickened. Roughly five to ten minutes. Once ready remove from the heat and stir in the coriander.
- To serve, add the noodles to your bowls and pour over the curry. Top off with coriander, pineapple, and peanuts for that extra crunch.
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