Fish Laksa with Vermicelli

Steps

1. Prep veggies Bring a full kettle to the boil. Thinly slice onion; cut carrots and courgette in half lengthways and thinly slice on an angle; cut green beans in half.
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 carrots and laksa paste 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, courgette and beans, cover and cook for about 4 minutes, until fish is just cooked through and veggies are tender. Add lemon juice and a splash of GF fish sauce to pot. Gently stir to combine, season to taste.
5. Cook noodles While fish is cooking, place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Toss with a drizzle of sesame oil.
6. Serve noodles topped with fish laksa and a lemon wedge.