Fish Laksa with Vermicelli Noodles and Crispy Shallots

Fish Laksa with Vermicelli Noodles and Crispy Shallots

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 25, 2018.
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Use leftover noodles in a salad for lunch the next day!

Ingredients

Fish Laksa with Vermicelli Noodles

  • 100g vermicelli noodles
  • 1 tablespoon laksa paste
  • 1 teaspoon minced ginger
  • ½ cup light coconut cream
  • ¾ cup chicken stock
  • 150g fish fillets, cut into 3 even-sized pieces
  • 1 baby bok choy, cut in 6 pieces lengthways
  • ¼ capsicum, thinly sliced
  • ½-1 teaspoon fish sauce
  • Juice of ¼ lemon

To Serve

  • 50g mung bean sprouts
  • 2 tablespoons Thai basil leaves
  • 10g crispy shallots (optional)
  • ¼ lemon, cut into wedges

Steps

  1. Bring a full kettle to the boil. Prepare vegetables. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain well. Remove half of the noodles (these are leftover).
  2. Heat a drizzle of oil in a medium pot on low-medium heat. Cook laksa paste and minced ginger for about 30 seconds, until fragrant. Add coconut cream and chicken stock, bring to a simmer and cook for about 3 minutes.
  3. Add fish and bok choy to laksa (making sure fish is covered) and cook for about 2 minutes. Stir capsicum in gently and cook a further 2 minutes, until fish is just cooked through and veggies are tender.
  4. Add fish sauce and lemon juice to pan and gently stir to combine. Season to taste with pepper and extra fish sauce.
  5. To serve, place vermicelli noodles into a bowl and top with fish and veggies. Ladle over laksa broth and top with mung bean sprouts, Thai basil leaves, crispy shallots (if using) and a squeeze of lemon.

Nutritional Information

Energy 2454 kj
587 kcal
Protein 37.9g
Carbohydrate 53.4g
Fat 25.3g