Seafood Laksa
Ingredients
- 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.
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.
