Lemongrass Poached Fish - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.