Fish Laksa with Noodles

Fish Laksa with Noodles

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, March 29, 2020.
Order Now
Order Now

Ingredients

Laksa

  • 1 carrot, cut in half lengthways & thinly sliced on an angle
  • 1 broccoli, cut into small florets
  • 1 baby bok choy, leaves separated
  • 1 Tbsp ginger, minced
  • 1 pack market fish, cut into 5cm pieces
  • 1 pack laksa paste
  • 400ml coconut milk
  • 1 cup GF chicken stock
  • Juice of 1/2 lemon
  • 1/2 GF Tbsp fish sauce

Noodles

  • 1 pack vermicelli noodles, string removed

Steps

  1. Prep veggies. Set carrot, broccoli, bok choy and ginger aisde.
  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 and fish sauce 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.

Nutritional Information

Energy 2538 kj
607 kcal
Protein 33.3g
Carbohydrate 62.7g
Fat 24.4g