Fish, Noodles and Red Curry Coconut Sauce
Try preparing pike-perch Thai style – quick and easy!
4 fillets of pike-perch
200 g noodles
1 fennel bulb
2 tbsp red curry paste
100 ml coconut milk
salt and black pepper
4 SAGA Steamable Deli Bags
Debone the fish fillets (if necessary), season with salt and roll them up. Julienne the carrots and courgettes, thinly slice the fennel and quarter the radishes.
Parboil the noodles in boiling water for approx. 1 minute. Make even beds of the noodles and vegetables in each of the four SAGA Steamable Deli Bags and top with a fish roll.
Mix the coconut milk and curry paste and pour over the fish. Season with black pepper.
Tie the openings of the bags with cooking string and steam for around 12 minutes. Serve directly from the bags.
TOP TIP: If you don’t have SAGA Deli Bags, you can as easily prepare the portions by making pouches from four sheets of SAGA Cooking Paper.