Singapore Fish Laksa

Steps

1. a full kettle to the boil.
2. Heat a drizzle of oil in a large pot (with a lid) on medium-high heat. Cook onion, kumara and ginger for 4-5 minutes, stirring occasionally, until onion is soft. Add a dash of water if onion starts to stick.
3. While onion cooks, pat fish dry with paper towels, remove any remaining scales or bones and cut fillets into 2-3cm pieces. Set aside.
4. Add laksa paste to pot with onion and cook for 30 seconds, stirring constantly, until fragrant. Add coconut milk and water and bring to a simmer. Once simmering, reduce heat to low to cook for 7-8 minutes, until kumara is almost tender.
5. When kumara is almost tender, add fish to pot, ensuring fish is submerged. Cover with a lid, reduce heat to low and leave fish to poach for 4-5 minutes (depending on thickness), until just cooked through.
6. While fish is poaching, cook noodles. In a medium, heatproof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Gently fold lemon juice, sugar (if using), fish sauce (to taste) and spinach through laksa. Season to taste.
7. divide vermicelli noodles between bowls and top with Singapore fish laksa and mung bean sprouts. Garnish with a pinch of chilli flakes (if using) and serve lemon wedges on the side for squeezing.