| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Dairy | Thai | Tessa’s, Tastebuds | 1 | servings |
INGREDIENTS
| 225 | g | Halibut fillet; skinned and boned |
| ; (8oz) | ||
| 1 | Slightly green banana; peeled and cut into | |
| ; oblique chunks | ||
| Corn oil | ||
| 1 | ts | Coriander seeds; crushed |
| 1 | Green chili; de-seeded and | |
| ; finely sliced | ||
| 30 | g | Sweetcorn kernels; (1oz) |
| 3 | Spring onions; sliced obliquely | |
| 1 | Clove garlic; crushed | |
| 3 | Lime leaves; finely shredded | |
| 75 | ml | Fish stock plus 1 star anise; (1/8pt) |
| 75 | ml | Dry white wine; (1/8pt) |
| 2 | tb | Coconut milk |
| 75 | ml | Dry white wine; (1/8pt) |
INSTRUCTIONS
This is best cooked in a wok or large frying pan. Cut halibut into large pieces, season and fry in the oil on both sides until golden. Remove and keep on one side. Season banana and fry in the oil until coloured golden. Remove and keep on one side. Fry coriander seed to release the flavour and then add the garlic, chili, spring onion and lime leaves and stir fry quickly. Add the wine and reduce and then the stock and reduce again. Add the coconut milk and allow to bubble before putting the fish and banana back into the liquor to soak up the flavours and finish cooking. Season. Serve topped with long pieces of chive. This will serve one very generously as a main course but doubled up will serve 6 as a starter. Converted by MC_Buster. Per serving: 442 Calories (kcal); 13g Total Fat; (33% calories from fat); 49g Protein; 8g Carbohydrate; 72mg Cholesterol; 142mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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