Fish Ragout with Chinese Egg Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g Chinese e noodles
- 400 g fish fillet (s) (turbot, halibut, haddock)
- 150 g mushrooms, (Shii-Take or brown mushrooms)
- 1 chilli pepper (s), red
- 1 cm ginger, fresh
- 1 tablespoon oil
- 400 ml coconut milk
- 500 ml fish stock
- 2 tablespoon curry paste
- 2 tablespoon fish sauce
- 1 lemon (s)
- 1 teaspoon cornstarch
- Coriander green
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling salted water until al dente, drain and drain.
- In the meantime, wash the fish, pat dry, cut into pieces and drizzle some lemon juice over it. Quarter the mushrooms, core the chilli pepper and cut into rings or slices as small as possible, finally grate the ginger or cut into small cubes.
- Heat the oil in the wok and briefly fry the mushrooms and ginger in it. After a short time add the curry paste and fry while stirring, then add the coconut milk and the fish stock and bring to the boil.
- Then reduce the heat, put the fish in and let it simmer for about 5 minutes. Thicken the ragout with the cornstarch and season well with salt, fish sauce and lemon juice.
- Finally fold in the drained pasta and just let it get hot.
- To serve, put the ragout in bowls, preferably pre-warmed, and garnish with chilli and coriander leaves.
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