Quick Vietnamese Fish Curry with Fresh Rice Vermicelli
A flavorful and light Vietnamese fish curry, prepared quickly with tender white fish, zucchini, and eggplant, served alongside delicate fresh rice vermicelli.
Ingredients
- Fresh Rice Vermicelli80 g
- Fish Sauce10 ml
- Garlic1 clove
- Full-Fat Coconut Milk150 ml
- Cooking Oil5 ml
- Cod Fillet200 g
- Zucchini100 g
- Eggplant80 g
- Red Curry Paste15 g
- Fresh Basil5 g
- Ginger5 g
Instructions
- 1Step 1
Cut the cod fillet into 2-3 cm chunks. Dice the zucchini and eggplant into bite-sized pieces. Mince the garlic and ginger.
- 2Step 2
Heat cooking oil in a medium saucepan or pot over medium heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.
- 3Step 3
Add the red curry paste and cook for 1-2 minutes, stirring constantly, until aromatic.
- 4Step 4
Pour in the full-fat coconut milk and fish sauce, stirring to combine with the curry paste. Bring to a gentle simmer.
- 5Step 5
Add the diced zucchini and eggplant to the simmering curry. Cook for 3-4 minutes until vegetables are slightly tender.
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