Fish ragout with Chinese egg noodles

Ingredients for 3 servings:

• 200 g Chinese egg noodles
• 400 g fish fillet(s) (turbobut, halibut, haddock)
• 150 g mushrooms (shii-take or brown mushrooms)
• 1 red chili pepper(s)
• 1 cm ginger, fresh
• 1 tbsp oil
• 400 ml coconut milk
• 500 ml fish stock
• 2 tbsp curry paste
• 2 tbsp fish sauce
• 1 lemon(s)
• 1 tsp cornstarch
• Coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in spicy coconut milk

Cook the noodles in boiling salted water until al dente, then drain and set aside. Meanwhile, wash the fish, pat dry, cut into pieces and drizzle with a little lemon juice. Quarter the mushrooms, deseed the chili pepper and cut into rings or slices as small as possible, and finally grate or dice the ginger. Heat the oil in a wok and briefly fry the mushrooms and ginger. After a short time, add the curry paste and stir-fry, then add the coconut milk and fish stock and bring to a boil. Then reduce the heat, add the fish and let it simmer for about 5 minutes. Thicken the ragout with the cornstarch and season generously with salt, fish sauce and lemon juice. Finally, fold in the drained noodles and let it heat through. To serve, ladle the ragout into small bowls (preferably preheated ones) and garnish with chili and coriander leaves.