Ingredients
- Fish curry ingredients: Whiting fillets (or any white fish) 5 pieces approx 400gValcom red curry paste 1/2 jarMinced Lemongrass 2 tablespoonGarlic 4 cloves finely choppedTumeric ground 1/2 teaspoon Onion 1/2 finely choppedVegetable oilCoconut milk 400mlSquid brand Fish sauce 2 tablespoonBrown sugar 1 tablespoonLemon 1/2 juice
- Crispy split pea chips:1 cup of cooked or canned chickpeas1/2 cup rice flour1 and 1/4 cup water1/2 tsp tumeric powder1/2 tsp saltVegetable oil to cook
- Other ingredients for serving:Vermicelli noodles 250g1 baby cos lettuce Red capsicum 1/4Carrot 1Spring onion 4 stalksRed onion half Lebanese cucumber 1 sliced
Method
- To make the fish curry: Place fish fillets in a pot of boiling water and boil for 5 minutes. Drain in a colander. Whilst the fish is cooking sauté the finely chopped garlic and onion in a tablespoon of oil then add 1/2 jar of Valcom red curry paste. Add lemongrass and turmeric. Stir in pan for a couple of minutes then place in a large mortar and pestle. Add cooked fish (do this in batches if necessary) and grind in the mortar and pestle for a few minutes until fish is fragmented and almost fluffy in texture and the curry paste is thoroughly mixed through the minced fish. Put all minced curry fish in a saucepan and add coconut milk and heat through on low heat. When hot add brown sugar, fish sauce, lemon juice. Stir through and let cook on low heat for 5 minutes stirring occasionally.
- While cooking the curry you can also cook the vermicelli noodles until just tender as per the instructions on the packet. Once tender, pour into a colander and rinse under tap water to stop them continuing to cook.
- To make crispy fried split pea chips: Mix split pea batter ingredients (except oil) in a bowl. Heat about a half inch of cooking oil in a pan on medium heat. When hot enough add a small ladle full of split pea batter. You can cook a couple at a time if your pan is wide enough. Allow this to cook until crispy, approximately 5 minutes. Remove and drain on paper towel. Repeat until you have enough to serve.
- Preparing vegetables: Slice lettuce leaves. Cut carrot and red capsicum into very thin stick. Slice red onion thinly. Slice spring onion into thin sticks and place in icy cold water to allow it to curl.
- Preparing the bowl for serving: Place cooked noodles in a bowl and top with the warm fish curry. Sprinkle lettuce, carrot, capsicum, sliced red onion and spring onion over the top. Place crispy fried split-pea chips on the side of the bowls to serve. Enjoy xx
Product used in recipe
- TCC - Premium Coconut Milk
- Squid Brand - Fish Sauce
- Valcom - Valcom Curry Paste Red
