A Quick and Tasty Dinner

At this time of year, when things start to get really busy, it's nice to have a fall-back dinner option which is quick, tasty and healthy. If you're out for drinks, dinner or lunche a couple of times a week, all you need is something easy and tasty to satisfy you.

A while back I wrote about the amazing Lemongrass Paste made by Under The Pickle Tree, which we picked up at the Coburg Farmer's Market. Well, tonight I'm using the same paste, but making a different dish. Tonight we're having fish, rather than chicken.

When cooking with fish in a stir fry or curry, you really need to use a firm fleshed white fish that has a mild flavour. You don't want the flesh falling apart as you cook it and you want a mild taste so that the fishiness doesn't overpower the other flavours in your dish. The snapper that I picked up at the local fish shop today was perfect. Dense and meaty with a sweet, but mild taste, it was perfect to suck up all the flavours in the paste.

With a staple paste like this lemongrass one in the fridge or the cupboard, you should never have nothing to cook. All you need is some meat, fish or prawns, mixed vegies and either noodles or rice and you have a simple midweek dinner. Nothing could be easier!

Lemongrass Fish with Noodles

400g firm fleshed white fish
1 packet of fresh noodles (approx 200g)
1 onion, peeled and cut into 8 wedges
1 carrot, cut into matchsticks
1 red capsicum, cut into thin slices
1 bunch of asparagus, woody ends snapped off and cut into 3cm lengths
1 1/2 Tbs Under The Pickle Tree Lemongrass Paste
A drizzle of oil
Fresh coriander leaves to serve

Prepare the fish by removing any skin and bones and then cutting in to bite size chunks.
Prepare all the vegies and have them ready to go.
Soak noodles in warm water for five minutes to soften, then drain well.
Heat a wok on medium high heat and add oil.
Add the fish and lemongrass paste and cook together until the fish is beginning to become opaque, but not completely cooked. Remove from the wok to a bowl and set aside.
Heat another drizzle of oil, then cook the onion and carrot together until starting to soften. Add a dash of water and cover with the lid to let it steam for a few minutes.
Add the capsicum and asparagus and cook until all the vegetables are cooked to your liking. You want a bit of crunch, so don't overdo them.
Throw the noodles in and stir them around until they soften a bit more.
Add the other 1/2 Tbs of lemongrass paste to give the noodles and veg more flavour.
When that's all mixed in, return the fish and it paste and juices to the pan and gently heat through to finish cooking the fish.

Serve in bowls with a sprinkling of fresh coriander over the top.

Simply divine!