Our smoked blue moki brings out the delicious flavours of this surprisingly easy and warming coconut curry.
Serves 4 | Preparation time: 15mins | Cooking time: 15mins
200g ahia™ freshly smoked blue moki
1 red chilli, sliced
2 lemongrass stalks, outer leaves
removed & finely chopped
2 cloves garlic, peeled
2.5cm fresh root ginger, chopped
1 tsp turmeric powder
1 small onion, chopped
1 tsp ground coriander
2 tbsp vegetable oil
900ml fish stock
400ml coconut milk
1 tsp raw sugar
1 tsp salt
200g vermicelli or flat rice noodles
5cm piece of cucumber, cut into fine matchsticks
1 spring onion, thinly sliced
½ cup mung bean sprouts
1 red chilli, thinly sliced
Rest ahia™ freshly smoked blue moki at room temperature for 5 minutes, remove skin and flake fish. Set aside.
Put chilli, lemongrass, garlic, ginger, turmeric, onion and ground coriander in a small food processor or blender and blend to a smooth paste.
Heat oil in a large frying pan, add the spice paste and fry gently for 3-4 minutes, until it smells fragrant. Add fish stock, bring to the boil, cover and simmer for 5 minutes. Add coconut milk to the stock and simmer for 3 minutes. Add the flaked smoked fish, sugar and salt, then simmer for 4 minutes.
Meanwhile, bring a pan of salted water to the boil. Add rice noodles, take the pan off the heat and leave to soak for 4 minutes.
Divide the noodles between 4 large warmed soup bowls. Spoon over the hot curry and garnish each bowl with some cucumber, mint, spring onions and red chilli.
Tips & variations
Use lemon zest and juice of half a lemon if fresh lemongrass or pre-prepared lemongrass is unavailable.
Fresh chilli can easily be substituted with chilli paste.
For a carb free option use vegetable noodles like spiralised courgettes or squash.