Al Brown's Poached Warehou with Rice Noodles and Red Curry Dressing
Hayden, my chef who works along side me, developed this dish. This is perfect for summer… but still delicious on a crisp Autumn day. I love cold poached fish, especially with some sharp and slightly spicy dressing. This ticks all the boxes and gets the heart healthy nod as well.
Step 1. Red Curry Dressing
1/4 cup rice wine vinegar
2 Tbl thai red curry paste
3 Tbl sugar
3 Tbl fish sauce
1/2 cup lime juice from limes (freshly squeezed)
Place the rice wine vinegar, red curry paste, sugar and fish sauce in a small saucepan place on medium low heat and stir until the sugar and curry paste have dissolved. Remove and allow to cool. Finish by stirring fresh lime juice through the red curry mixture. Refrigerate until required in a sealed container.
Step 2. Poached Warehou
Pre heat your oven to 150 degrees.
Take a paring knife and remove three or four large pieces of zest from the lemons. Use an appropriate oven proof dish, where the fillets sit snuggly in place. Heat up enough salted water just to cover the Warehou portions. Pour this over the fillets, toss in the lemon zest, squeeze in the juice and add the ripped up kaffir lime leaves. Cover with foil and place in the centre of your oven.
Check after five minutes, then in regular intervals. Remove the fish when it is still slightly translucent in the centre. Take the fish out of the poaching liquid immediately and let both it and the liquid cool to room temperature. Once cooled, place the fish back in the poaching stock and refrigerate until required.
Step 3. Rice Noodles
200 gm dried rice noodles
2 cups sliced spring onions
2 cups carrots (grated)
2 handfuls mung beans
1 chilli (thinly sliced)
1 cup coriander leaves (roughly chopped)
1 cup mint leaves (roughly chopped)
Red curry dressing
Cook the rice noodles in a large saucepan of boiling water for about 2 to 3 minutes until tender. Strain into a colander once cooked and run cold water through them to cool rapidly. Drain and place into a large mixing bowl.
Combine the noodles, vegetables and herbs in the large mixing bowl. Dress with a liberal amount of the red curry dressing. Mix thoroughly using clean hands or tongs. Refrigerate until required, or use immediately.
Step 4. Serving
Rice Noodle Salad
Coriander leaves (optional)
Dish the rice noodles into deep bowls, top with chilled Warehou. Dress with a squeeze of lime juice and extra coriander leaves if desired.