Poached Warehou with Rice Noodles and Red Curry Dressing August 2, 2021

This recipe for cold poached fish has some sharp and spicy flavours that are perfect for summer, but still delicious on a crisp winter day. Check out the original recipe here. Serves 6

INGREDIENTS:

Red Curry Dressing

• 1/4 cup rice wine vinegar
• 2 tablespoons Thai red curry paste
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 1/2 cup lime juice

Poached Warehou

• 6 x 150g Warehou Fillets
• 3-4 large piece of lemon zest
• 8 kaffir lime leaves (ripped)
• Salted hot water

Rice Noodles

• 200 gm dried rice noodles
• 2 cups sliced spring onions
• 2 handfuls mung beans
• 1 chilli thinly sliced
• 2 cups grated carrots
• 1 cup coriander leaves (roughly chopped)
• 1 cup mint leaves (roughly chopped)

INSTRUCTIONS:

1. The first step is to make the red curry dressing. Add the following rice wine vinegar, red curry paste, sugar and fish sauce in a small saucepan. Then place the mix onto a medium heat and stir until the sugar and curry paste have dissolved, then remove from the heat and allow it to cool. Finish by stirring fresh lime juice through the mixture and refrigerate until required.
2. Preheat your oven to 150 degrees.
3. Use an appropriate oven proof dish, where the fillets sit snugly in place and heat up enough salted water just to cover the Warehou portions. Pour this over the fillets and toss in the lemon zest, squeeze in the lemon juice and add the kaffir lime leaves.
4. Cover with foil and place in the centre of your oven.Check after five minutes, then in regular intervals. Remove the fish when it is still slightly translucent in the centre.
5. Then take the fish out of the poaching liquid immediately and let both cool to room temperature. Finally once cooled, place the fish back in the poaching stock and refrigerate until required.
6. Next step is then to cook the rice noodles in a large saucepan of boiling water for about 2 to 3 minutes until tender. Strain into a colander once cooked and run cold water through them to cool rapidly. Drain and place into a large mixing bowl.
7. Combine the noodles, vegetables and herbs in the large mixing bowl.  Dress with a liberal amount of the red curry dressing. Mix thoroughly, then dish the rice noodles into deep bowls, top with chilled Warehou and dress with a squeeze of lime juice and extra coriander leaves if desired.

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