Fish poached in tomato and turmeric curry with udon noodles
Leave a note
By Caitlin Davies
Fish poached in tomato and turmeric curry with udon noodles
This recipe is inspired by a few different dishes. The sambal is loosely based on
Indonesian sambal tomat, while the finished dish could be likened to Indonesian
laksa or Thai khao soi, in the way that the noodles are cooked in a fragrant
coconut-based curry (although the flavours are very different). The result is
a quick, one-pan meal that I hope will become one of those go-to recipes you
know like the back of your hand. Serve with marinated tofu instead of fish for a
vegan version.
Updated at: Thu, 17 Aug 2023 03:53:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
32
High
Nutrition per serving
Calories592.2 kcal (30%)
Total Fat31.4 g (45%)
Carbs57.1 g (22%)
Sugars10.4 g (12%)
Protein28.7 g (57%)
Sodium1014.7 mg (51%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 x 100gskinless and boneless hake fillets
1 tablespoonlime juice
1 teaspoonfine salt
2 tablespoonscoconut oil
5gfresh lime leaves
5gfresh Thai basil leaves
400gtin of full-fat coconut milk
coconut extract
70%
3 tablespoonswater
300gfresh udon noodles
1lime
cut into wedges, to serve
4red chillies
mild, roughly chopped
150gcherry tomatoes
sweet, ripe
10gfresh turmeric
peeled
10gfresh ginger
peeled
2cloves garlic
peeled
70gonion
small
1 ½ teaspoonsblack peppercorns
1 teaspoonfine salt
2 tablespoonsmaple syrup
or honey
20glime juice
Instructions
Step 1
First marinate the fish with the lime juice and 1 teaspoon of fine salt. Mix to
Step 2
coat, then set aside while you prepare the rest, or for up to an hour.
Step 3
For the sambal, put all the ingredients into a blender and blitz until combined,
Step 4
but not completely smooth.
Step 5
Heat the coconut oil in a large sauté pan or wok on a high heat. Once melted,
Step 6
add the lime leaves and basil leaves and stir-fry for 1 minute. Add half the
Step 7
sambal and stir-fry for about 4 minutes, until thickened and deep red, then
Step 8
add the rest of the sambal and stir-fry for another 4 minutes. Turn the heat
Step 9
down a bit if it's spitting.
Step 10
Add the coconut milk and water, stir together and simmer for 2 minutes.
Step 11
Stir the noodles into the curry sauce so they are submerged, then place the
Step 12
fish fillets on top, spooning over some of the sauce. Cover with a lid, turn the
Step 13
heat down to medium and cook for 4-5 minutes, or until the fish is just cooked.
Step 14
Remove from the heat, leaving the lid on for another 3 minutes.
Step 15
Make ahead
Step 16
The sambal will keep for up to a week
Step 17
in the fridge.
Step 18
Notes
Step 19
You can use any white, meaty fish here.
Step 20
Cod, hake, pollock and halibut are all
Step 21
good options. The noodles and sauce
Step 22
are also great with leftover roast chicken
Step 23
(page 222) instead of fish.
Step 24
Garnish with Thai basil and serve with the lime wedges on the side.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
