Thai noodles with fish & pineapple
very easy
25 mins
25 mins
Ingredients
- 400 g firm white fish fillet (e.g. pollack or pangasius)
- 1 piece(s) (approx. 250 g) Pineapple or 200 g fresh pineapple rings (chiller cabinet)
- 1 piece(s) (approx. 15 g) Ginger
- 1 small clove of garlic
- 200 g Rice noodles
- 7-10 Tbsp salt and white pepper
- 1-2 TABLESPOONS Oil
- 300 ml unsweetened coconut milk
- 1 TEASPOON Fish sauce
- 2 TEASPOONS demerara sugar
- 1 TEASPOON Chili Flakes
- 3-4 Stem(s) Coriander
Directions
- 1
Pour the dough into the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Leave to cool in the muffin tray for about 5 minutes. If necessary, carefully peel the onion and garlic with a knife. Dice both. Wash and chop the mint. Fry onion and half of the garlic in 1 tbsp. hot oil. Stir yoghurt and starch until smooth. Add the garlic and onion mixture. Add rosemary and mint. Bring to the boil, season to taste. Keep muffin tray warm and move muffins along to make them easier to remove. Turn out of the tray and allow to cool completely
- 2
Cook the pasta in approx. 2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Heat the oil in a pan. Fry the fish for 2-3 minutes while turning. Fry ginger and garlic briefly.
- 3
Add coconut milk, pineapple, fish sauce, sugar, chili flakes and 1 pinch of pepper. Simmer for about 4 minutes.
- 4
Wash the coriander, shake dry and chop coarsely. Drain the pasta and mix with the fish. Sprinkle with coriander.
Nutrition Facts
830 kcal
97 g
28 g
42 g
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