Thai Trout Fillet with Pak Choy NoodlesDownload
Preparation Time45 mins
Sweat the shallots in oil until they turn translucent (no colour).Sweat the shallots in oil until they turn translucent (no colour).
Add the Major Thai Mari Base (1), coconut cream, coconut milk and water.
Bring to the boil, add the chilli and thicken with cornflour.
Season with lime juice and finish with coriander.
Sauté the shitake followed by the carrots, coconut and mooli in sunflower oil.
Pan fry the trout in a little butter. Once nearly cooked brush with Major Thai Mari Base (2).
Heat the noodles and pak choy and place in the bowl. Surround with vegetables and pour over the hot broth.
Top with a piece of trout and the pak choy. Serve and enjoy.
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