Laksa Poached Fish with Rice Noodles

Steps

1. a full kettle of water to the boil.
2. Mix all laksa paste ingredients in a bowl and set aside. Place noodles in a large bowl. Pour over boiling water, stir, cover and leave for 5–7 minutes, or until soft and cooked through. Drain then drizzle with olive oil to prevent sticking. Cut noodles in a few places to make them easier to eat.
3. While noodles are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Slice fillets in half, and any larger pieces into thirds. Set aside. Roughly chop broccolini; peel carrot and slice into thin matchsticks. Set veggies aside.
4. Heat a drizzle of oil in a fry-pan on low-medium heat. Cook laksa paste for about 1 minute, or until spring onion starts to soften. Add coconut cream, water, salt, fish sauce and sugar to pan. Bring to a gentle simmer and cook for 2–3 minutes, stirring often, or until combined.
5. Add carrot, broccolini and fish to pan with laksa sauce and poach for 4–5 minutes, or until fish is just cooked through. Turn fish halfway to ensure even cooking. Add lime juice and fold gently mix.
6. While laksa is cooking, cut remaining lime into wedges and thinly slice pickled ginger.
7. divide noodles between bowls and spoon over laksa broth and vegetables. Top with some fish, pickled ginger, a few mung bean sprouts, spring onion and reserved coriander leaves. Serve lime wedges on the side.