Scallops In Honey Sauce

Steps to follow

• STEP 01

  Preheat a large pot on medium heat. Add 2 tbsp of vegetable oil, shallots, a pinch of salt and black pepper. Pan-fry for 5 minutes. Add the garlic, ginger, lemongrass, and cook for 1 minute. Add the curry paste and pan-fry for 4 minutes. Add the coconut milk, switch to low heat, and let it simmer uncovered until the sauce is reduced by 1/3. Stir occasionally

• STEP 02

  Bring a large pot of water to a boil. Cook the noodles according to the packet instructions. Drain and toss them with the sesame oil. Keep warm.

• STEP 03

  Heat a non-stick skillet on medium heat. Pat dry the Pangasius fillets on both sides using a kitchen paper. Season and add the lime zest. Add 1 tbsp of oil to the hot pan. Pan-fry the fillets for 2 minutes on each side, or until flaky.

• STEP 04

  To the curry, add the fish sauce, honey, lime juice, sugar snap peas, and chopped cilantro. Taste and adjust the seasoning and acidity. Let it simmer for 1 minute and remove from the heat.

• STEP 05

  Divide the curry and noodles among 4 plates, and top with the Pangasius. Add plenty of basil leaves, toasted peanuts, and sliced chili. Serve with lime wedges. Enjoy!