 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I just love Thai cuisine. This is a lovely recipe developed by Australian TV-chef Bill Granger, a wonderful cook! Serve with lots of steamed rice and a Thai cucumber salad. Ingredients:
1 cup chicken stock or 1 cup fish stock |
2 cups coconut milk |
1 tablespoon fish sauce |
1 tablespoon sugar |
4 kaffir lime leaves |
1 stalk lemongrass |
1 small red chile |
4 white fish fillets |
1 tablespoon lime juice |
Directions:
1. Place stock, coconut milk, fish sauce, sugar, lime leaves, lemon grass and chili in a large saucepan over medium heat.
2. Boil for ten minutes, then lower the heat and bring to a simmer.
3. Add the fish and poach for about three minutes, until fish is just done.
4. Remove the fish, cover and set aside.
5. Reduce the sauce over high heat (about five minutes), until slightly thickened.
6. Strain and stir in the lime juice.
7. Serve the fish with cooked rice, covered with the sauce.
8. Enjoy!
|
|