I really hope this post ends up being legible. I was at a hen do yesterday so my brain is in a bit of a fog though the gym sesh definitely helped. Hungover exercising is the best as your brain is not functioning well enough to tell you you can’t get through the work out. For this recipe, I used konjac noodles which are a 0 carb very low calorie noodle made out of a kind of yam. They don’t have tons of flavour but work well for this kind of recipe where you have a punchy sauce. (They have a slight fishy smell so it’s a good idea to rinse the noodles.) Too many pub trips watching England have meant that I need to lose a few pounds hence the konjac noodles but this would be great with normal noodles too. Speaking of England, really hope it’s coming home tonight though gotta say, I’m not feeling too confident. The recipe was in Thailand – The cookbook and I adapted it a little.
Serves 4 – 6
- 3 packs konjac noodles/1kg cooked rice noodles
- 600ml stock (I used Massel chicken flavoured stock)
- 2 birds eye chillis
- 6 shallots
- 5 thin slices galangal (I used 1 tsp paste)
- 2 lemongrass stalks (I used 1 tsp paste)
- 2 fillets white fish
- 1 1/2 tbsp fish sauce
- 1/2 tsp sugar
- coriander leaves/basil leaves to garnish
- 1 pack pre-prepared stir fry vegetables
1.) Preheat the oven to 350 degrees C, line a baking tray and place the fillets on the tray. Bake for around 15 minutes or according to the packet. When done, peel off the skin.
2.) While the fish is baking, crack on with the rest of the recipe. Peel and finely chop the shallots, chop up the chillis, and the galangal/lemongrass if needed. Make up the stock.
3.) Add the stock, chilli, shallots, galangal and lemongrass and sugar to the pan. Bring to the boil and then turn down to a simmer for 8 minutes to reduce.
4.) Rinse the konjac noodles and set to one side.
5.) Chop up the herbs for the garnish.
6.) After the 8 minutes, tip the stir fry veg into the pan and cook for 3 or 4 minutes. Then tip in the noodles and cook for another couple of minutes until everything is heated through. Add the fish sauce.
7.) Flake in the fish. and sprinkle in the herbs then give everything a gentle toss before serving.