Almond milk curried fish

Serves 2

About this recipe

A fantastic recipe that’s easy to prepare and contains a plethora of delicious spices that have health benefits like turmeric and lemongrass. Owing to their active properties, both ingredients have been shown to have anti-inflammatory effects and upregulate chemical signals that prevent cancer activity. Populations that use turmeric in particular have been observed to have lower rates of cancer. This curry tastes delicious and I’ve made a twist on traditional coconut milk by using almond milk.


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Ingredients
  • 2x 150g Ling Fillet (can also use thick white fish like cod, haddock or hake)
  • 300mls Almond milk (unsweetened)
  • 2 cloves Garlic
  • 4cm Lemongrass (soft end)
  • 1 thumb of Ginger
  • 1 thumb fresh Tumeric (or 1 tsp ground)
  • 1 Shallot
  • 1 Pak Choi (50g) finely shredded
  • 50g Red Cabbage finely shredded
  • 1 Carrot speedy peeled
  • 10cm Cucumber speedy peeled
  • 150g Rice noodles
  • 2 tsp Soy sauce
  • 2-3 drops Fish sauce
  • 1 Kaffir Lime Leaf
  • 10g Coriander finely chopped
  • Almonds flakes toasted
Instructions

WARM the almond milk in a saucepan over medium heat to a simmer

CREATE a paste by bashing together turmeric, lemongrass, ginger, garlic together in a pestal and mortar (or blend in a processor) and ADD to the simmering milk and stir for 1-2mins

ADD the Fillets to the milk and cover for 8-10 mins

POUR boiling water over rice noodles and cover for 6 mins, then drain

TOSS the vegetables in a bowl with the rice noodles

SPOON over the curried almond milk over the rice noodles and vegetable

PLACE the fish on the rice noodles and vegetables

GARNISH with coriander and almond flakes


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