• itslaurenofcourse

Fish a la Nage

The ultimate 15-minute meal full of color and flavor.


Fish a la Nage

"A la nage" means swimming and that's just how the fish cooks in this recipe: swimming in a fragrant coconut broth. Shellfish is often a component of a "nage," so mussels could be added to this dish to provide another dimension and depth of flavor and texture. This recipe features light coconut milk, lemongrass, ginger, and thai bird chilis for a distinctly southeast Asian flavor profile. Any mix of vegetables will do as long as they are varied in color and shape to make the dish both delicious and nutritious!

Equipment: cutting board; chef’s knife; peeler; dry and wet measuring cups; measuring spoons; large and wide pan with tall sides and tight-fitting lid or Dutch oven; wooden spoon; slotted spoon


Rainbow Vegetable Korma

Ingredients:

2 tablespoons vegetable oil

2 garlic cloves, minced

1 stalk lemongrass, thinly sliced

1-inch piece of ginger, julienned

1 Thai bird chili, thinly sliced

2 carrots, thinly sliced crosswise

1 small sweet potato, thinly sliced

2 cups broccoli florets

1 cup enoki mushrooms

1 cup sliced snowpeas

1, 14-ounce can light coconut milk 1 tablespoon fish sauce

1½ pounds fish such as salmon, arctic char, or cod

juice of 1 lime

fresh cilantro leaves kosher salt to taste




1. Heat a large pan or Dutch oven over medium-high heat. Add the vegetable oil, swirling to coat the pan. Add the garlic, lemongrass, ginger, and chili pepper. Sauté for 1-2 minutes until fragrant.


2. Stir in the carrots, sweet potato, broccoli, mushrooms, and snow peas. Sauté for 2-3 minutes over medium-low heat until the vegetable begin to soften.


3. Add the the coconut milk and fish sauce. Mix well to combine. Tuck the fish pieces into the broth and season generously with kosher salt. Cover the pan with a tight-fitting lid, lower the heat to simmer, and cook for 5-7 minutes, until the vegetables are tender and the fish is cooked.


ILOC tip: if you want to make this dish with shellfish, add mussels to the coconut milk at the same time as the fish. The mussels will be cooked once the shells open.

4. Remove the lid. Carefully remove the fish divided among four serving bowls. Stir the lime juice into the coconut broth. Divide the broth and vegetables among four bowls.


5. Top each bowl with fresh cilantro and serve immediately.


Makes 4 servings.




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