The Ingredients
  • 3 turbot fillets 4oz (112g), each cut in 6 pieces
  • 2 tablespoons of canola oil
  • ½ onion finely chopped (75g)
  • 2 small cloves of chopped garlic
  • 1 teaspoon of ginger finely chopped (5g)
  • 3 ½ cups of chicken broth (900 ml)
  • 1 ½ cups of coconut milk (400ml)
  • 2 tablespoons of coriander roughly chopped
  • 1 small carrot grated (80g)
  • Lemon juice and zest
  • Crumbled rice vermicelli 50g (quarter pack)
  • ½ teaspoon of red curry paste (optional)

Steps to follow

  • STEP 01

    In a big casserole, heat up the oil on a medium-high heat. When the oil is hot, add the onions, then the garlic followed by the ginger.

  • STEP 02

    When the onions start turning golden brown, add the chicken broth and bring it to a boil. Add the coconut milk and again, bring it to a boil.

  • STEP 03

    Reduce the heat to medium and add the coriander, the carrots and the turbot. Leave them for 5 minutes to simmer.

  • STEP 04

    Add the curry paste (optional), the lemon juice and the zest, and the rice vermicelli. Again, leave them for 5 minutes to simmer.

  • STEP 05

    Serve and Enjoy!

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