Samoan fish chop suey
Nutrition Info.(per serve)
500g orange kumara or taro, evenly cubed (see tips)
550g lean firm fish fillet, cut into chunks (see tips)
1/4 cup reduced-salt chicken stock
2 tablespoons orange or pineapple juice
4–5 teaspoons crushed ginger
1/3 cup chopped fresh coriandercilantroX, plus fresh coriandercilantroX sprigs, to garnish
6 tablespoons reduced-salt soy sauce
5 teaspoons olive oil
1 red onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
250g vermicelli noodles
300g bok choy, chopped
3 spring onions, sliced
1 1/2 cups peas
1 cup light coconut milk
Total fat 12g
Saturated fat 5g
Dietary fibre 5g
- Cook kumara in a large saucepan of lightly salted boiling water until tender.
- Meanwhile, in a bowl place fish, stock, juice, ginger, chopped coriander and half the soy sauce. Set to one side.
- Heat oil in a large pan over a medium heat. Fry onion and garlic until softened. Sprinkle over turmeric and curry powder. Cook, stirring, for a further 2 minutes.
- Place noodles in a large bowl and cover with boiling water. Leave to stand for 6–7 minutes.
- Strain fish, reserving juice, and add to onions. Cook 4–6 minutes, stirring occasionally, to cook evenly.
- Add bok choy, spring onion and peas, with a little oil spray if needed, and reserved juice. Cook for a final 2 minutes. Add half the coconut milk and stir. Add remaining coconut milk to kumara and mash.
- Drain noodles, roughly chop and toss in remaining soy sauce. Serve with fish, coriander sprigs
and kumara mash on the side.
Make it gluten free: Check stock, soy sauce and ground spices are gluten free.
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