Fish Laksa with Vermicelli Noodles

Steps

1. Bring a half-full kettle to the boil. Finely dice onion. Cut carrot in half lengthways and thinly slice. Pat fish dry, remove any remaining scales or bones and cut into 2–3cm pieces. Set aside. Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat.
2. Cook onion and ginger in pan for 4–5 minutes, stirring occasionally, until soft. Reduce heat to low-medium, add laksa paste and cook for 30 seconds, stirring constantly, until fragrant. Stir through coconut milk, add carrot, stock and brown sugar and simmer for about 3 minutes, until thickened slightly.
3. While sauce simmers, place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain.
4. Add fish to pan, ensuring fish is submerged. Cover with a lid and leave fish to poach for about 5 minutes (depending on thickness), until just cooked through.
5. When fish has finished cooking, remove pan from heat and gently fold through spinach and first measure of lemon juice. Season to taste with fish/soy sauce. Cut remaining lemon into wedges.
6. To serve, divide vermicelli between bowls and top with a big spoonful of fish laksa. Sprinkle over mung bean sprouts and garnish with coriander and crispy shallots. Serve lemon wedges on the side.