CookEat Recipe
Prawns and Fish with Ginger Yogurt
Gently poached fish and prawns are combined with thoroughly cooked bean sprouts, ginger, mint and natural yogurt. Serve warm with crisp pita.
Method
Steps
Step 1
Use raw boneless white-fish fillets, such as cod, cut into 2 cm pieces, and raw peeled, deveined prawns. Bring 1.5 litres water in a saucepan to a gentle simmer. Poach the fish for about 5–8 minutes until a clean thermometer reads 70°C in the thickest pieces. Lift onto a clean plate.
Step 2
Bring the water back to a simmer and poach the prawns for about 3–5 minutes until a clean thermometer reads 74°C in the thickest part. Drain. In a separate pan, bring the remaining 800 ml water to a boil and cook the washed bean sprouts for 4–5 minutes until thoroughly cooked and steaming hot, then drain well.
Step 3
Peel and grate the ginger and wash and chop the mint. Stir into the yogurt and gently fold with the cooked fish, prawns and sprouts off the heat; leave the seafood in pieces.
Step 4
Split the pita, brush with the olive oil and toast in a pan for 1–2 minutes per side. Divide the warm seafood mixture among six plates and serve immediately with the pita.
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Cooked 3 times