Thai Style Fish Broth With Greens Food

THAI-STYLE FISH BROTH WITH GREENS

Thai-style fish broth with greens image

A ramen-style noodle soup with sustainable pollock, prawns and healthy vegetables - a low-fat, low-calorie bowl

Provided by Good Food team

Time 25m

Number Of Ingredients 9

Ingredients

100g brown rice noodle
500ml chicken or fish stock
1 tbsp Thai red curry paste
4 lime leaves
1 tbsp fish sauce
200g skinless sustainable white fish , such as pollock
100g raw king prawn
2 pak choi , leaves separated
handful coriander leaves

Steps:

Cook the noodles following pack instructions. Refresh in cold water and drain well.
Put the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and cook for 5 mins.
Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with coriander.

Nutrition Facts : Calories 330 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.9 milligram of sodium

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Steam or microwave the baby spinach for 2 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

THAI ROASTED GREEN FISH

Thai Roasted Green Fish image

Provided by Aarti Sequeira

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon lime juice (about half a lime, save the other half for later)
1/2 cup loosely packed fresh cilantro (leaves and soft stems)
1/2 cup loosely packed fresh mint leaves
1 teaspoon fish sauce
1/2 teaspoon toasted sesame oil
1 teaspoon light brown sugar
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 tablespoons canola oil
1 (3 pound) whole striped bass, scales, fins and innards removed

Steps:

Preheat the oven to 450 degrees F. Line a large baking sheet with foil or parchment.
In a food processor, whizz up the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, pepper, and oil.
Cut 4 to 5 slits on each side of the fish, almost down to the bone.
Divide the cilantro paste in half. Rub 1 portion of the paste all over fish, especially into the slits and the cavity of the fish. Reserve the other half for serving.
Take a large piece of foil and form a loose ball. Stuff it into the cavity so that you can make the fish "sit" on the baking sheet, belly facing down, ridge of the fish's back facing the ceiling. It'll look as if the fish is swimming on the baking sheet!
Bake until the eyes turn solid white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish.
Taste the leftover marinade, and add juice from the other half of the lime. Serve marinade on the side with the fish.

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