NEW YEAR NOODLES WITH FISH CURRY SAUCE
4 whitefish or flounder fillets
1 cup yogurt
1/4 cup chopped onions
1 garlic clove, minced
2 teaspoons lemon juice
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon curry powder
1/2 cup extra virgin olive oil
1/8 teaspoon cumin seed
1 pound dried vermicelli, cooked and drained (for serving)
Preheat the oven to 350 degrees Fahrenheit.
Cut the fish fillets into halves and arrange in a shallow baking dish.
Put the remaining ingredients except the oil, cumin seed and vermicelli into the bowl of a food processor fitted with the metal blade and blend until thoroughly mixed.
Combine the oil and cumin seed in a skillet and heat until cumin is dark brown. Add the blended ingredients, stirring constantly. Pour the mixture over the fish.
Bake for 10 to 15 minutes, until the fish is cooked through but still moist and flaky.
Prepare the noodles according to package directions. Drain.
To serve, divide noodles evenly among plates and top with the Fish Curry Sauce.
ABOUT THE RECIPE:
"Chef Su-Mei Yu, the first lady of Thai cooking, holds court in her popular restaurant, Saffron - a terrific casual Thai noodle restaurant and rotisserie chicken takeout shop in San Diego. She was raised in Bangkok and often returns to her homeland to teach cooking classes to ensure that as Asia becomes more developed, the cuisine she loves so well continues to be passed down to the next generation, as has been the case for countless preceding generations. "The lesson I learned is that food is what connects you to who you are, and who your ancestors were." She adds that "Thai food is not just good food, it is homeopathic, and keeps one in harmony."
As you will be able to taste in this delightful fish curry, Su-Mei loves seafood. One of her friends does tuna farming in Ensenada and she invites him and other like-minded cooking buddies to "tuna parties," where everyone pitches in and cooks up a feast of fresh tuna and other straight-from-the-ocean delicacies. Su-Mei's first cookbook, Cracking the Coconut: Classic Thai Home Cooking, won an IACP award for the best book by a first-time author."
Makes 6 servings
Source: Coastal Cooking with John Shields by John Shields
4 whitefish or flounder fillets
1 cup yogurt
1/4 cup chopped onions
1 garlic clove, minced
2 teaspoons lemon juice
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon curry powder
1/2 cup extra virgin olive oil
1/8 teaspoon cumin seed
1 pound dried vermicelli, cooked and drained (for serving)
Preheat the oven to 350 degrees Fahrenheit.
Cut the fish fillets into halves and arrange in a shallow baking dish.
Put the remaining ingredients except the oil, cumin seed and vermicelli into the bowl of a food processor fitted with the metal blade and blend until thoroughly mixed.
Combine the oil and cumin seed in a skillet and heat until cumin is dark brown. Add the blended ingredients, stirring constantly. Pour the mixture over the fish.
Bake for 10 to 15 minutes, until the fish is cooked through but still moist and flaky.
Prepare the noodles according to package directions. Drain.
To serve, divide noodles evenly among plates and top with the Fish Curry Sauce.
ABOUT THE RECIPE:
"Chef Su-Mei Yu, the first lady of Thai cooking, holds court in her popular restaurant, Saffron - a terrific casual Thai noodle restaurant and rotisserie chicken takeout shop in San Diego. She was raised in Bangkok and often returns to her homeland to teach cooking classes to ensure that as Asia becomes more developed, the cuisine she loves so well continues to be passed down to the next generation, as has been the case for countless preceding generations. "The lesson I learned is that food is what connects you to who you are, and who your ancestors were." She adds that "Thai food is not just good food, it is homeopathic, and keeps one in harmony."
As you will be able to taste in this delightful fish curry, Su-Mei loves seafood. One of her friends does tuna farming in Ensenada and she invites him and other like-minded cooking buddies to "tuna parties," where everyone pitches in and cooks up a feast of fresh tuna and other straight-from-the-ocean delicacies. Su-Mei's first cookbook, Cracking the Coconut: Classic Thai Home Cooking, won an IACP award for the best book by a first-time author."
Makes 6 servings
Source: Coastal Cooking with John Shields by John Shields
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