Sea Bream and Samphire Take 2 – Thai Style

 

I had a fillet of sea bream and a handful of samphire left over from yesterday’s dish so I decided to make a little lunch Thai style.  This is another super simple recipe that was delicious.

Serves 1

Ingredients:

A fillet of sea bream

A handful of samphire

A small handful of dried flat rice noodles

Thai green curry paste (this was a quick lunch, so I used shop bought and tinkered with it)

A teaspoon of palm sugar

A sprinkle of fish sauce

A good squeeze or two of lemon (lime would be better, I didn’t have any)

Half a tin of coconut milk

A little oil for frying

Method:

Soak the noodles and the samphire in boiled water, every noodle is different but I like to do this and then repeat with freshly boiled water after a couple of minutes to ensure the noodles are softened.  Leave these to soak. 

Make the sauce first, fry about 3 teaspoonfuls of green curry paste in a little oil for about a minute, then add coconut milk, simmer gently for a couple of minutes, taste, then add the fish sauce, lemon/lime juice, palm sugar to taste.  (I always find I have to tinker with the shop bought pastes in order to get a brighter more authentic flavour) Set the sauce aside. 

Heat a frying pan until hot.  Coat your fish in oil.  Place fish skin side down in pan and hold for a minute or so to ensure the fish cooks flat and the skin goes crisp.  Fry skin side for 2/3 min then flip for a min or so depending on size of fillet.  Place fish to one side.  Add sauce to pan (you might not need all of it) then add noodles and samphire, simmer briefly so everything is hot and coated in the green curry sauce.  Pour noodle and samphire mix into shallow serving bowl and top with fish.  If you want to be really fancy sprinkle a little chopped coriander on the top and shout ‘da da!’ when you present the finished dish to it’s diner (this may involve talking to yourself).

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2 thoughts on “Sea Bream and Samphire Take 2 – Thai Style

  1. Pingback: travelling | Tims space

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