Ingredients

• 2 x 270ml cans coconut milk
• 60ml (1/4 cup) fish sauce
• 1 tbs mild red curry paste
• 4 fresh kaffir lime leaves
• 2 x 1cm-thick slices fresh ginger
• 1 stem lemon grass, halved lengthways, bruised
• 650g white fish fillets, cut into 3cm pieces
• 200g (1 cup) chopped fresh pineapple
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 50g (1/2 cup) Chang’s Original Fried Noodles
• 2 shallots, trimmed, thinly sliced
• 1 long fresh red chilli, halved, seeded, thinly sliced

Description

Fish Poached In Coconut With Pineapple & Crispy Noodles Recipe - Combine Coconut Milk, Fish Sauce, Curry Paste, Lime Leaves, Ginger And Lemon Grass In A Wok Over A High Heat. Bring To The Boil. Reduce Heat To Medium. Simmer For 5 Minutes Or...

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