A delicious fish with noodles dish.
- 1 sea bream fillet (skin on)
- 250 ml chicken stock
- sunflower oil
- 20 g dried medium egg noodles
- 1 can of coconut milk
- 50 g bean sprouts
- 2 scallions
- a handful of chopped mint, basil and coriander.
- 1 lime
- for the laska paste:
- 20 g dried shrimp
- 1 medium hot chilli
- 1 lemongrass stalk
- 10 unroasted cashew nuts
- 1 garlic clove
- ½ inch fresh ginger
- 1 tsp turmeric
- 1 tsp ground coriander
- for the sambal blachan:
- 8 medium red chillies
- 1 tsp salt
- 2 kaffir lime leaves
- 1 tsp dried shrimp paste
- grated zest and juice of 1 lime
- For the sambal blachan: Remove the spines from the kaffir lime leaves, put them in the food processor with the chillies, salt, shrimp paste, lime zest and juice and blend to a coarse paste. Set aside in small serving bowl.
- For the laska paste: Cover the shrimp with warm water and leave to soak for 10 minutes., drain and put into the processor witrh the rest of the laska ingredients and 2 tbls of cold water., blend to a smooth paste.
- Heat the oil in a large frying pan and add the paste and fry for approx 10 minutes, add the stock and simmer for a further 10 mins.
- For the Bream: Preheat the grill to high, lightly brush both sides of the fish with sunflower oil and season with salt and pepper. Place on a lightly oiled baking tray skin side up and grill for around 7/8 mins.
- Meanwhile add the noodles to a pan of salted boiling, cover and remove from the heat and leave to soak for 4 minutes, then drain.
- Add the coconut milk to the laska paste and continue to simmer for a further 3 mins add the noodles, beansprouts, spring onions and a good pinch of salt.
- Serve into a shallow bowl, place the fish in the centre, scatter the chopped herbs and spoon a little of the sambal blanchan over the fish. Serve the rest separately with the lime wedges
By Dualta Woods for MasterChef Ireland.