Saturday, March 17, 2012

Vietnamese Curry Fish Noodles

It’s kitchen experimentation time. This Vietnamese recipe looked interesting and light. It also featured simple ingredients. If you like this recipe, you can use this Williams Sonoma promotional code as a resource for some more similar ones! This was how the dish turned out.

Was I happy with it taste wise? Yes, tangy and fresh clean taste with very little oil.
300 g sliced white fish
2 cloves garlic
4 spring onions
1/2 tbsp turmeric powder
1 tsp curry powder
1 tbsp yogurt
1 1/2 tbsp fish sauce
1 tbsp sugar
2 tbsp oil
1/2 cup stock
laksa bee hoon
lemon juice

Pound garlic and the stalks of the spring onions into a fine paste.
Place paste in a bowl and add curry powder, turmeric, yogurt, fish sauce, sugar, and oil together. Mix well and marinate fish slices in the sauce for 15 mins.
Heat some oil in a pan and stir fry fish in the pan. Add stock to fish and simmer till fish is cooked through.
Add lemon juice to taste.
Cook bee hoon drain and place on serving plate and pour fish with gravy on top of bee hoon.
Garnish with spring onions or dill.

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