Rice Noodles with Seafood in Coconut sauce

Seafood and rice noodles are a perfect match. Coconut milk is not for pasta, but very good with noodles. These are soaking Rice noodles. After some hesitance I followed Nixy’s advice to soak them before boiling. I am still of the opinion that they should be cooked al dente”

Ingredients

Fish, that does not easily dissociate. Good choice is nile perch, swordfish, loup de mer, don’t try merluzzo or red snapper. The seafood, as you like, but at least two types. I love calamari and shrimps. You can use olive oil, but then no Sichuan pepper. I often use coconut fat, and obviously coconut milk. Do you like coriander? Use it, if not, use parsley. Pepper, chili or Sichuan pepper.

Production Process

I panfry separately Fish and seafood except the shrimps. I make a soffritto and add the coconut milk, let i boil for a while. When consistency is fine and taste is good, time has come to add the fish and seafood. Ready after 10 minutes! Adding coriander and serving.

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