Grilled Kingklip With Rice Noodles, Asian Greens And Fragrant Coconut Sauce  

A gorgeous Thai Inspired recipe, it’s fresh, fragrant and impressively quick.

Serves 1

Ingredients

• 150g fresh kingklip

• 1tps olive oil

• 165ml (small tin) lite coconut milk – I used the Jemz brand

• 1tbsp water

• 3 large lime leaves finely chopped

• 1 x lemon grass stick – bruised with a rolling pin

• 1 small clove garlic – minced

• ½ chilli finely chopped – seeds removed – or to your taste

• ¼ tsp. fine salt

• 30g mange tout or sugar snap peas – cut in half lengthways

• 100g bok Choi – base removed and leaves separated

• 12 mint leaves

• 5 x coriander stems – Only use leaves

• 1x (57g) round compacted rice noodle nest

• ½ tbsp. oyster sauce

• ½ tbsp. sweet chill sauce

• 1 x radish – finely sliced

• ¼ tsp black sesame seeds

• Salt and pepper to taste

Method –

• In a saucepan add the coconut milk, water, lemongrass, lime leaves and garlic, chilli and salt and bring to a very gentle boil for 6 minutes,

• Add the mange tout and turn the heat off

• Preheat your oven grill to maximum

• Oil a small oven pan and place the fish on the pan

• Drizzle with 1 tsp. of olive oil

• Season with salt and pepper

• Place under the grill (ensure the oven dish is in the middle level of the oven and not directly under the grill) for 8 -10 minutes or until the fish is just cooked and opaque in colour

• Place the washed bok choy in a microwave steam and steam for 3 minutes or until just wilted. If you don’t have a steamer then just blanch the leaves in hot water for 3 minutes and drain well.

• Boil the kettle and place the noodle nest in a bowl of boiling kettle water for 5 minutes – mix with a fork

• Drain well and add the oyster and sweet chilli sauce and mix gently – be careful not to break the noodles up

• Reheat the coconut sauce

• Plate the noodles in the middle of the plate

• Place the bok Choi on top of noodles

• Place the fish on top of the bok choy

• Spoon over the coconut sauce and the mange tout

• Place the radish on top and around the plate

• Sprinkle over the herbs and black sesame seeds

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