Thai-Glazed Fish with Vegetable Pad Thai

Thai-Glazed Fish with Vegetable Pad Thai

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 29, 2015.
Order Now
Order Now

Fragrant Thai-style fish with vegetables.

Ingredients

VEGETABLE PAD THAI

  • 100g rice stick noodles
  • 1 tablespoon oil
  • 1/2 stalk lemongrass, tough outer layer removed, very finely sliced
  • 1 kaffir lime leaf, tough central stem removed, very finely sliced
  • 2 spring onions, cut into 2cm lengths (keep white and green part separate)
  • 3 baby bok choy, finely sliced (keep white and green part separate)
  • 1 clove garlic, finely chopped
  • 100g mung bean sprouts
  • Pinch chilli flakes (optional)

PAD THAI SAUCE

  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons sweet chilli sauce
  • Juice of 1/2 a lemon
  • 1 1/2 teaspoons sesame oil
  • 1/3 cup coconut milk

FISH

  • 300g fish fillets
  • 1/2 stalk lemongrass, tough outer layer removed, very finely sliced
  • 1 kaffir lime leaf, tough central stem removed, very finely sliced

TO SERVE

  • 1/4 cup chopped roasted peanuts
  • Juice of 1/2 a lemon
  • 1/4 cup roughly chopped coriander

Steps

  1. a medium pot of water to the boil.
  2. Place noodles in pot of boiling water and stir with a fork to stop noodles from sticking together. Cover with lid, turn off heat and leave to soak for 6–7 minutes, or until noodles are soft. Drain and rinse under cold water. Use scissors to snip noodles to shorten strands.
  3. While noodles are soaking, mix all Pad Thai sauce ingredients together in a small bowl and set aside.
  4. Heat oil in a wok or large fry-pan on medium to high heat. Fry first measure of lemongrass and kaffir lime leaf, spring onions (white part), bok choy stems and garlic for 1 minute. Add drained noodles, green part of spring onions, bok choy leaves, mung bean sprouts, chilli flakes (if using) and half the Pad Thai sauce (reserve remainder for the fish). Stir-fry for about 3 minutes. Remove from pan, set aside and keep warm. Clean out pan and return pan to heat with a drizzle of oil.
  5. Pat fish dry with paper towels and remove remaining scales or bones. Cook fish for 1–2 minutes each side, then flip and cook for 1 minute or until just cooked through. Pour remaining Pad Thai sauce into pan, along with the second measure of lemongrass and kaffir lime leaf, bubble for about 30 seconds until slightly reduced. Remove from heat.
  6. Divide vegetable Pad Thai between plates or bowls and top with a piece of fish. Spoon over any remaining sauce from the pan. Top with peanuts, squeeze over a little lemon juice and garnish with coriander.

Nutritional Information

Energy 2422 kj
579 kcal
Protein 33.7g
Carbohydrate 50.0g
Fat 28.5g