Lemongrass Poached Fish

• 2 tsp grated fresh ginger
• 2 cloves garlic, crushed
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1/2 None lemongrass stalk, pale section only, bruised, cut into 2-inch lengths
• 1 cup coconut milk
• 4 None firm white fish fillets (5 oz each)
• 1 lb rice noodles
• 1 bunch baby choy sum, trimmed and coarsely chopped
• 1/2 cup cilantro leaves
• 1 cup bean sprouts, rinsed

1. Heat a deep medium skillet on medium heat. Add ginger and garlic; cook and stir for 1 min. Add spices; cook and stir for 1 min or until fragrant.
2. Stir in lemongrass, 1/2 cup water and coconut milk; bring to a boil. Reduce heat to low; add fish. Simmer, covered, for 6-8 mins or until fish is cooked.
3. Meanwhile, soak noodles in boiling water in a large heatproof bowl for 2-3 mins; stir to separate strands, then drain. Cook choy sum in a medium saucepan of boiling water for 1 min or until wilted. Drain. Combine bean sprouts and cilantro in a bowl.
4. Divide choy sum among large shallow serving bowls; top with noodles. Using a slotted spoon, remove fish from the broth; place on noodles. Ladle some broth into each bowl. Serve topped with bean sprout mixture.

ginger, garlic, ground turmeric, ground cumin, lemongrass stalk, coconut milk, white fish, rice noodles, choy, cilantro, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/33987 (may not work)