adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Turmeric snapper with mint, cucumber and celery salad
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Asian coconut poached snapper with rice vermicelli and green salad.
Ingredients:
  • 200g dried vermicelli noodles
  • 1 lemongrass stalk, trimmed, halved lengthways
  • 2 eschalots, thinly sliced into rounds
  • 3cm piece fresh ginger, finely grated
  • 3 makrut lime leaves, deveined, finely shredded
  • 1 tsp ground turmeric
  • 1 tsp dried chilli flakes, plus extra to serve
  • 400ml can coconut milk
  • 40.00 ml grated palm sugar
  • 24.40 gm fish sauce
  • 1kg thick skinless, boneless snapper fillets, cut into 5cm pieces
  • 62.50 ml fresh Thai basil leaves, plus extra to serve
  • 6 large green oak lettuce leaves
  • 42.00 gm lime juice, plus extra lime wedges to serve
  • 1 continental cucumber, peeled, sliced
  • 2 celery stalks, thinly sliced diagonally
  • 125.00 ml fresh mint leaves, torn
  • 1 long green chilli, thinly sliced
  • 42.00 gm lime juice
  • 9.20 gm peanut oil
Instructions:
  • Prepare the noodles according to the instructions on the packet. Drain thoroughly and keep aside.
  • In a large frying pan over medium-high heat, warm oil. Cook lemongrass and eschalot for 3 minutes until eschalot softens slightly. Add ginger, garlic, lime leaves, turmeric, and chilli flakes. Stir and cook for 1 minute.
  • Pour in the luscious coconut milk, sprinkle in the sugar, and pour in the fish sauce. Allow the mixture to gently simmer. After 5 minutes, carefully nestle in the fish and add 1/4 cup of water. Cover and let it simmer for 8 to 10 minutes until the fish is perfectly cooked. Finally, sprinkle in the aromatic basil and gently swirl it in.
  • Combine sliced cucumber, chopped celery, fresh mint leaves, and finely sliced chili in a bowl. In a separate container, whisk together lime juice, sugar, and oil. Drizzle the dressing over the salad, season with salt and pepper, and toss everything together until well combined. Enjoy your refreshing mint, cucumber, and celery salad!
  • In serving bowls, layer lettuce and noodles. Arrange fish on top and drizzle with sauce. Squeeze lime juice over everything, then garnish with extra basil and chili. Serve with a side of salad and lime wedges.

Similar Recipes