Fish Laksa with Noodles

Fish Laksa with Noodles

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 12, 2019.
Order Now
Order Now

Ingredients

Laksa

  • 1 carrot  
  • 1 broccoli 
  • 2 baby bok choy 
  • 1 pack market fish
  • 1 pack laksa paste  
  • 1 Tbsp minced ginger
  • 1 can coconut milk
  • 1 cup chicken stock 
  • Juice of 1/2 lemon  
  • 1/2 Tbsp fish sauce 
  • 1 pack mung bean sprouts

Noodles

  • 1 pack vermicelli noodles, string removed

To Serve

  • 1/2 pack chopped peanuts  
  • 1 bunch coriander

Have Handy

  • oil
  • salt
  • pepper

Steps

  1. Prep veggies Cut carrot in half lengthways and thinly slice on an angle. Cut broccoli into small florets and 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 with a lid on medium heat. Cook carrot, 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, broccoli and bok choy to pot, cover and cook for about 4 minutes, 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 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.   
  6. Serve vermicelli topped with laksa, peanuts and coriander.  

Nutritional Information

Energy 2652 kj
634 kcal
Protein 37.6g
Carbohydrate 61.0g
Fat 26.2g