{"id":117004,"date":"2017-05-21T11:09:19","date_gmt":"2017-05-21T10:09:19","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=117004"},"modified":"2017-05-21T11:18:22","modified_gmt":"2017-05-21T10:18:22","slug":"thomasina-miers-thai-sea-trout-curry-with-green-noodle-salad-recipe-on-sunday-brunch","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/117004\/thomasina-miers-thai-sea-trout-curry-with-green-noodle-salad-recipe-on-sunday-brunch\/","title":{"rendered":"Thomasina Miers Thai Sea Trout Curry with Green Noodle Salad recipe on Sunday Brunch"},"content":{"rendered":"

Thomasina Miers served up Thai sea trout curry with Green noodle salad on Sunday Brunch.<\/p>\n

The ingredients are: 1 sea trout, roughly 1.5-2kg in weight, 1 tin coconut milk, 100ml water, fish or vegetable stock and 1 large bunch fresh coriander, washed.<\/p>\n

For the Thai paste: 2 star anise, 1 inch cinnamon stick, 1 teaspoon black peppercorns, thumb of galangal, peeled and roughly sliced, thumb of ginger, peeled and roughly sliced, 4 cloves garlic, bashed to remove the skin, 3 banana shallots, peeled and roughly chopped, 3 sticks lemongrass, outer layer removed and kept aside, the rest roughly chopped, 6-8 birds eye chillies, to taste, 2 tbsp fish sauce, juice of 2-3 limes and 2 tbsp Demerara sugar.<\/p>\n

For the courgette and vermicelli salad: 3 small round shallots, finely sliced, 1 carrot, peeled and finely shredded, 3 courgettes, in ribbons, 200g radishes, finely sliced, handful of coriander leaves, shredded, handful of mint leaves, shredded, handful of basil leaves, shredded, small handful of roasted peanuts, roughly crushed and 120g vermicelli noodles.<\/p>\n

For the dressing; 2 garlic cloves, finely chopped, 1 tablespoon finely chopped ginger, 1 bird\u2019s eye chilli, deseeded and finely sliced, 1 tablespoon sugar, 1\u00bd tablespoon fish sauce, juice of 2 limes and 1 tablespoon sesame oil.<\/p>\n

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