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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
Sauce
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15 ml (1 tbsp.) sesame oil
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1 onion, chopped
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2 cloves of garlic, minced
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15 ml (1 tbsp.) freshly grated ginger
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30 ml (2 tbsp.) red curry paste
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125 ml (½ cup) chicken broth
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1 can (400 mL or 14 oz.) coconut milk
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5-15 ml (1–3 tsp.) samba oelek
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5 ml (1 tsp.) sugar
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5 ml (1 tsp.) fish sauce
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60 ml (¼ cup) peanut butter
Trout
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15 mL (1 tbsp.) sesame oil
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2 fillets (230 g or 0.5 lb. each) trout, cut into 2–3 pieces each
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1 bunch (450 g or 1 lb.) asparagus, trimmed and cut into pieces
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1 onion, chopped
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1 clove of garlic, minced
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30 mL (2 tbsp.) freshly grated ginger
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1 bunch (300 g or 0.6 lb.) soba noodles, cooked al dente
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To taste, sesame seeds
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Directions
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In a large pot, heat oil. Sweat onion, garlic and ginger for 1 minute.
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Add curry paste and cook for 1 minute. Add chicken broth and coconut milk. Add remaining sauce ingredients, stir and bring to a boil. Let the mixture reduce a little.
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In a large non-stick skillet, heat half the oil. Cook fish pieces for 4–5 minutes on each side. Season, then transfer to a plate.
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In the same skillet, heat remaining oil. Cook asparagus for 1 minute. Add onion, garlic and ginger mixture and cook for 1 more minute.
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Add cooked noodles and half the sauce. Mix gently, then add remaining sauce.
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Serve on a plate, topped with a piece of fish and sesame seeds to taste.
Chef’s Secret: I like to cook my noodles for 1 minute less than the suggested time on the package. I add the noodles to the sauce during the last minute of cooking, which gives them more flavour and a perfect texture.
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