WHAT’S COOKIN’: Asian Influenced Spicy Fish Stir Fry with Coconut Milk over Rice.

Recipe Adapted from Jamie’s Food Revolution

As with everyone else, I tweaked the spicy paste part with Singapore Curry Paste!

And replaced Salmon with Pangasius Fish Fillet.

Which I think will be okay, as the other condiments and spices will lift up the flavor of the this, without being affected by this mild flavored fish.

Basmati Rice for Thai Rice.

Whatever’s available in my kitchen.

 

 

The days have been rainy with the incoming of the Monsoon Season.

It made me remember the tropical rains at the roadsides of Vietnam and the hearty beef broths from noodles there.

With it’s generous servings of basil and herbs.

Also, a recent reminder to the self to continue my journey into exploring Asian related recipes.

phở tái (pho topped with sliced rare beef) in Mui Ne, Vietnam at a random roadside stall.

phở tái (pho topped with sliced rare beef) in Mui Ne, Vietnam at a random roadside stall.

 

What I like about this recipe at a glance is, the amount of vegetables is used.

Pretty healthy.

How all this is is going to taste in the end.

Which asian country will I be reminded of?

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INGREDIENTS (for 2 people):
1 1/2 cup Thai rice (or Basmati Rice)
200ml coconut milk
1 piece Pangasius Fillet
1 clove of garlic
1 lime
1 heaped Tbsp curry paste of your choice (I used a Singaporean Curry Paste)
Fresh coriander  (leaves set aside, chop the stalks)
A handful small red chilli (finely sliced)
A handful of raw shelled peanuts (Roughly chopped, or pulse them in food processor. I used a Mortar and Pestle.)
A handful of mung bean sprouts
A handful of sugar snap peas or green beans (Chunky Sliced)
Knob of Fresh ginger (Size of your thumb)
Salt
Pepper
Frying oil (I used Vegetable Oil)
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METHOD

  • Cook rice in salted water.
  • In the meantime, salmon, cut into cubes
  • Nuts into a mortar, rougly pestled.
  • Ginger pestled into a mash.
  • Finely chop the garlic and chilli.
  • Wok or large frying pan put on the fire, pour the oil. When it warms up, add the garlic, chilli and ginger. While stirring, and cook 30 seconds, then add the curry paste and fry for another 30 seconds.
  • Add the salmon and cook for 1 minute.
  • Finally, throw in peas and pour the coconut milk. Cook for 2-3 minutes.
  • Season with salt and pepper.
  • To put rice bowls and salmon with sauce. Sprinkle with bean sprouts, peanuts, lime for sprinkling, and possibly with coriander leaves.
Final product! I opted to cook my rice in a claypot for a certain rustic feel and taste. Claypots are great for keeping heat also.

Final product! I opted to cook my rice in a claypot for a certain rustic feel and taste. Claypots are great for keeping heat also.

Nasi Campur Singapore / Jamie Oliver style! I really like how convenient this all is to eat.

Nasi Campur Singapore / Jamie Oliver style!
I really like how convenient this all is to eat.

VERDICT:

And the answer to what country it reminded me of.. Thailand & Vietnam!

A really gorgeous stir fry dish that will definitely go into my ‘To Repeat’ book of recipes. The idea of a coconut spicy sauce and the differing textures and taste (Love the Lime!) lingers. A definite recommend.

The Chilli Padi packs a punch – really savoury. Remove the seeds completely if you still want the heat but not the bite.

Otherwise I’d suggest to use a milder chilli.

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