Fish Laksa with Vermicelli Noodles

Steps

1. Bring a full kettle to the boil. Prep carrot, ginger & fish. Set carrot and ginger aside. Pat fish dry and remove any remaining scales and bones. Cut into 5cm pieces and season.
2. 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.
3. Add peas and fish to pot, cover and cook on low-medium for 4-5 minutes, until fish is just cooked through and peas are tender. Add lemon juice, fish sauce and spinach. Gently stir to combine and season to taste.
4. Meanwhile, cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Snip in a few places with scissors to make them easier to eat and toss with a drizzle of sesame oil to prevent sticking.
5. Serve noodles topped with laksa and garlic chilli blend.