This gorgeous spring weather we are having is making me crave light and healthy food. This tasty fish dish comes together in no time at all. A great weeknight supper.
(hardly altered from Donna Hay’s recipe from ‘No Time To Cook’)
2 tsp sesame oil
1 tbsp sesame seeds
1 tbsp grated fresh ginger
3 spring onions
2 tbsp fish sauce
2 tbsp red Thai curry paste
1 tbsp olive oil
2 pieces of firm white fish 200g each (halibut is a gorgeous option)
1 piece of paksoi
a handful of fresh mint
a handful of fresh coriander (cilantro)
100g soba noodles (or rice noodles)
- Place a medium size non-stick pan on medium heat. Add sesame oil, -seed, ginger, onion, fish sauce and fry 2-3 minutes until fragrant.
- Remove the sesame mix from the pan, set aside and wipe the pan clean.
- Chop the herbs and set aside.
- Blend together the curry sauce and oil. Spread over the fish.
- Cut the paksoi in large chunks.
- Prepare the noodles according to the package instruction.
- Cook the fish (cooking time will vary depending on the fish. The halibut took about 4 minutes each side).
- If necessary reheat the noodles with boiling water. Combine the noodles with the sesame-spice mix and the herbs.
- Briefly stir-fry the paksoi and drizzle with sesame oil.
- Place the noodles on plates, place the fish on top and the paksoi on the side.
The only complicated thing about this dish is getting fish, noodles and vegetables ready at exactly the same time. You can make it simpler for yourself by replacing the paksoi with an Asian salad. Just combine some cucumber, cherry tomatoes, bean sprouts with a handful of chopped coriander and a dressing of apple vinegar, fish sauce, lime and sugar.
You can dress up this dinner up even more with a few prawn crackers on the side.