Fish Laksa with Noodles

Fish Laksa with Noodles

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 12, 2019.
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Ingredients

Laksa

  • 1 carrot
  • 1 baby bok choy
  • 1 pack market fish
  • 1 pack laksa paste
  • 1 tsp minced ginger
  • 200ml lite coconut milk
  • 1/2 cup chicken stock
  • 1/2 tsp lemon juice
  • 1 tsp fish sauce
  • 1/4 pack mung bean sprouts

Noodles

  • 1 pack vermicelli noodles

To Serve

  • 2 tsp chopped peanuts
  • 1 bunch coriander

Have Handy

  • oil
  • pepper
  • salt

Steps

  1. Prep veggies Cut carrot in half lengthways and thinly slice on an angle. Separate bok choy leaves.
  2. Prep fish Pat fish dry and remove any remaining scales and bones. Cut into 5cm pieces and season.
  3. Cook laksa Heat a drizzle of oil in a pot or deep pan on medium heat. Cook carrots, laksa paste and ginger for about 2 minutes, until fragrant. Add coconut milk and stock and simmer for about 3 minutes, until carrots are nearly tender.
  4. Add fish and bok choy to pot and cook for about 4 minutes, with the lid on, until fish is just cooked through and veggies are tender. Add lemon juice, fish sauce and mung beans to pot. Gently stir to combine and season to taste.
  5. Cook noodles Bring a half full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Set aside half the noodles (this is leftover).
  6. Serve vermicelli topped with laksa, peanuts and coriander.

Nutritional Information

Energy 2917 kj
697 kcal
Protein 40.7g
Carbohydrate 57.8g
Fat 33.7g