Fish Asian

Turmeric fish with coconut lemongrass broth

Name: Turmeric fish with coconut lemongrass broth recipe
Yield: 4
Cuisine: /asian
Ingredients: 2 lemongrass stalks (white part only), roughly chopped; 6cm piece fresh ginger (30g), peeled, roughly chopped; 1-2 long red chillies (according to taste; remove seeds for less heat), roughly chopped, plus extra, to serve; 2 eschalots, finely chopped; 4 garlic cloves, roughly chopped; Finely grated zest of 1 lime, then lime cut into wedges, to serve; 2 tbs sunflower oil; 400ml can coconut cream (do not shake); 3 tsp ground turmeric; 2 cups (500ml) fish or vegetable stock; 1/4 cup (60ml) fish sauce; 1 tbs brown sugar; 200g green beans, trimmed and halved; 400g skinned, boned firm white fish fillets, cut into 5cm pieces; 200g cherry tomatoes, halved; 200g bean vermicelli, cooked according to packet instructions; Thai basil leaves, to serve

3 ratings

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by Shannon Bennett

Chef

Apr 02, 2020

We’ve used bean vermicelli, AKA glass noodles, but use any noodles you have.

2 lemongrass stalks (white part only), roughly chopped
6cm piece fresh ginger (30g), peeled, roughly chopped
1-2 long red chillies (according to taste; remove seeds for less heat), roughly chopped, plus extra, to serve
2 eschalots, finely chopped
4 garlic cloves, roughly chopped
Finely grated zest of 1 lime, then lime cut into wedges, to serve
2 tbs sunflower oil
400ml can coconut cream (do not shake)
3 tsp ground turmeric
2 cups (500ml) fish or vegetable stock
1/4 cup (60ml) fish sauce
1 tbs brown sugar
200g green beans, trimmed and halved
400g skinned, boned firm white fish fillets, cut into 5cm pieces
200g cherry tomatoes, halved
200g bean vermicelli, cooked according to packet instructions
Thai basil leaves, to serve

Method

1.

To make the paste, place lemongrass, ginger, chilli, eschalot, garlic and zest in a food processor or high-powered blender. Blitz until roughly chopped. Add oil and process until finely chopped.
2.

Carefully open the coconut cream, skim off the thick layer on top with a spoon and place in a heavy-based saucepan or wok, reserving the coconut milk. Bring coconut cream to a simmer over medium-high heat, stirring constantly, for 5 minutes, or until it splits. Add paste and turmeric, and stir for 1-2 minutes until fragrant. Add reserved coconut milk, stock, fish sauce, sugar and 1 cup (250ml) water, bring to the boil, then reduce to a simmer and cook, stirring often, for 10 minutes to develop flavours.
3.

Add beans, cook for 2 minutes, then add fish, gently stir to combine, and cook for 2 minutes, or until fish is just cooked, adding tomatoes in the last minute.
4.

Divide noodles among bowls and top with fish, vegetables and broth. Scatter with Thai basil and extra chilli and squeeze lime wedges over to serve.