Coconut Bass Over Rice Noodles

coconut-bass-noodles
Photo by Danny Kim
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 404 calories
    • Fat 33 g
    • Sat Fat 21 g
    • Cholesterol 93 mg
    • Sodium 971 mg
    • Protein 24 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 5 mg
    • Calcium 51 mg

Cook the rice noodles according to the package directions.

Meanwhile, heat the oil in a large pot over medium heat. Add the scallions and curry paste. Cook, stirring often, until the scallions are tender, 6 to 8 minutes.

Add the coconut milk, fish sauce, and 2 cups water and bring to a boil.

Ingredients

  1. Check 8 ounces rice noodles
  2. Check 2 tablespoons canola oil
  3. Check 4 scallions, chopped
  4. Check 2 tablespoons Thai red curry paste
  5. Check 1 15-ounce can coconut milk
  6. Check 2 tablespoons Asian fish sauce
  7. Check 1 pound boneless, skinless bass fillet, cut into 2-inch pieces
  8. Check 3 cups shredded napa cabbage
  9. Check sliced red chilies and lime wedges, for serving

Directions

  1. Cook the rice noodles according to the package directions.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the scallions and curry paste. Cook, stirring often, until the scallions are tender, 6 to 8 minutes.
  3. Add the coconut milk, fish sauce, and 2 cups water and bring to a boil.
  4. Add the fish. Reduce heat and simmer until the fish is opaque throughout, 2 to 4 minutes.
  5. Serve over the rice noodles, topped with the cabbage, chilies, and lime wedges.