Yum! Just made Thai'ish noodle soup with deep-fried smoked haddock!
Wow! That was such a yummy dinner that I'm writing it down here to remind myself to try it again. I was so impressed with how it looked that I actually carried it upstairs to show it to my sister before scoffing it. Even more importantly, though, it tasted ultra-yum.
Ingredients
- A nice piece of raw fish -- haddock, smoked haddock, hake, cod: something like that.
- 0.75L of the best chicken stock you can swirl your crispy little crubeens through. (Home-made is easy, for those of us with time and inclination.)
- Some heads of crisp broccoli cut into snout-sized pieces. (It doesn't have to be broccoli, of course. Crunchy green beans are good too, and/or pak choi or similar.)
- A tablespoon of fish sauce.
- The juice of half a lime.
- A couple of lime leaves if possible (dried will do).
- A shiny, large red chilli, de-seeded if you're a wimp and finely sliced.
- Two spring onions, finely sliced.
- Half a teaspoon of (ideally) soft brown cane sugar.
- A couple of garlic cloves, finely sliced.
- A piece of lemon grass, cut into `1.5cm (ish) pieces and slightly bashed.
- A slab of dried Chinese noodles.
- A nice handful of roughly chopped fresh coriander. (I think that's 'cilantro' to you linguistically challenged peepses across the pond.)
Method
1. Cook the noodles, rinse in cold running water and set aside in a bowl of cold water until needed.
2. Dust the fish in cornflour and set on one side.
3. Bring the stock to a simmer, add the garlic, chilli, lemon grass, lime leaves and spring onions and simmer for 10 minutes.
4. Meanwhile, heat a pan of oil (or switch on the deep fat fryer, if you've got one) to the point where a small cube of bread dropped in fizzles immediately and begins to turn golden.
5. When the oil is ready, pop in the fish and turn it while it cooks to golden. This should take about 3-4 minutes. When it's done take it out and put it on kitchen paper to drain. It should be crispy.
6. Add the fish sauce and and sugar to the broth and continue to cook for about 4 minutes further.
7. Drain the cold water from the noodles.
8. Add the lime juice and broccoli to the broth and pour the whole thing over the noodles. (Add the broccoli a bit sooner if you don't like your veggies crunchy.)
9. Sprinkle the coriander into the noodly broth and place the fish on top.
10. Carry the whole thing upstairs, put it on the desk in front of the computer and switch on your favourite episode of House. Enjoy!
That was the nicest meal I've cooked for myself in quite some time!
*rubs piggly tummy with sticky little crubeen*
p.s. I just noticed that my strike didn't initially work because I accidentally typed 'slash' instead of 'strike'. Um... one-track mind!
Ingredients
- A nice piece of raw fish -- haddock, smoked haddock, hake, cod: something like that.
- 0.75L of the best chicken stock you can swirl your crispy little crubeens through. (Home-made is easy, for those of us with time and inclination.)
- Some heads of crisp broccoli cut into snout-sized pieces. (It doesn't have to be broccoli, of course. Crunchy green beans are good too, and/or pak choi or similar.)
- A tablespoon of fish sauce.
- The juice of half a lime.
- A couple of lime leaves if possible (dried will do).
- A shiny, large red chilli, de-seeded if you're a wimp and finely sliced.
- Two spring onions, finely sliced.
- Half a teaspoon of (ideally) soft brown cane sugar.
- A couple of garlic cloves, finely sliced.
- A piece of lemon grass, cut into `1.5cm (ish) pieces and slightly bashed.
- A slab of dried Chinese noodles.
- A nice handful of roughly chopped fresh coriander. (I think that's 'cilantro' to you linguistically challenged peepses across the pond.)
Method
1. Cook the noodles, rinse in cold running water and set aside in a bowl of cold water until needed.
2. Dust the fish in cornflour and set on one side.
3. Bring the stock to a simmer, add the garlic, chilli, lemon grass, lime leaves and spring onions and simmer for 10 minutes.
4. Meanwhile, heat a pan of oil (or switch on the deep fat fryer, if you've got one) to the point where a small cube of bread dropped in fizzles immediately and begins to turn golden.
5. When the oil is ready, pop in the fish and turn it while it cooks to golden. This should take about 3-4 minutes. When it's done take it out and put it on kitchen paper to drain. It should be crispy.
6. Add the fish sauce and and sugar to the broth and continue to cook for about 4 minutes further.
7. Drain the cold water from the noodles.
8. Add the lime juice and broccoli to the broth and pour the whole thing over the noodles. (Add the broccoli a bit sooner if you don't like your veggies crunchy.)
9. Sprinkle the coriander into the noodly broth and place the fish on top.
10. Carry the whole thing upstairs, put it on the desk in front of the computer and switch on your favourite episode of House. Enjoy!
That was the nicest meal I've cooked for myself in quite some time!
*rubs piggly tummy with sticky little crubeen*
p.s. I just noticed that my strike didn't initially work because I accidentally typed 'slash' instead of 'strike'. Um... one-track mind!