Seafood Laksa

On Sunday, May 25th, 2014

  • Cuisine: Asian-Malaysian
  • Healthy options: Low fat-Healthy
  • Serves: 4
  • Type: Seafood


  • 1 medium (150g) brown onion, chopped
  • 2 cloves garlic, peeled
  • 2 small red chillies
  • 3 kaffir lime leaves
  • 2 tsps shrimp paste
  • 2cm piece of fresh turmeric, peeled, or 1 tsp ground turmeric
  • 300g ling fillets
  • 300g warehou fillets
  • 250ml (1 cup) light coconut milk
  • 750ml (3 cups) fish stock
  • 500g thin Hokkien noodles, soaked in boiling water for 3 minutes, then drained
  • 160g (2 cups) bean sprouts
  • 3 green onions, sliced
  • 1/3 cup Thai basil leaves
  • Lime wedges to garnish

Preparation method

Blend or process onion, garlic, chilli, lime leaves, shrimp paste and turmeric into a paste.
Slice the fish fillets into 1cm slices.
Cook paste in heated, oiled pan for 3 minutes or until aromatic, stir in coconut milk and stock and bring slowly to the boil.
Add fish slices and simmer for 5-6 minutes or until fish is just tender.
Place drained noodles into 4 bowls, ladle the laksa into the bowls, top with bean sprouts, onions and basil.
Serve with lime wedges.

Per serve: 6.7g fat; 2.5g fibre; 1474kJ
Preparation time: 25 minutes.
Cooking time: 20 minutes.

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