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, March 29, 2020.
Order Now
Order Now

Ingredients

Laksa

  • 1 carrot, cut in half lengthways & thinly sliced on an angle
  • 1 baby bok choy, leaves separated
  • 1 pack market fish, cut into 5cm pieces
  • 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

  • 1 bunch coriander, leaves picked

Steps

  1. Prep veggies & fish. Set veggies 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 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 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 bean sprouts to pot. Gently stir to combine and season to taste.
  4. Cook noodles & prep coriander. 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).
  5. Serve noodles topped with laksa and coriander.

Nutritional Information

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