/ Main courses / Fish, Noodles and Red Curry Coconut Sauce

Fish, Noodles and Red Curry Coconut Sauce

Try preparing pike-perch Thai style – quick and easy!

Step 1
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.

Step 2
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.

Step 3
Mix the coconut milk and curry paste and pour over the fish. Season with black pepper.

Step 4
Tie the openings of the bags with cooking string and steam for around 12 minutes. Serve directly from the bags.

Step 5
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.

For this recipe you will need:

  • 4 fillets of pike-perch
  • 200 g noodles
  • 2 carrots
  • 1 fennel bulb
  • ½ courgette
  • 4 radishes
  • 2 tbsp red curry paste
  • 100 ml coconut milk
  • salt and black pepper

  • 4 SAGA Steamable Deli Bags
  • cooking string

Explore the product in the recipe SAGA Delibag

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