Malaysian Fish Laksa with Jasmine Rice

Steps

1. Cook rice Combine rice, water and ½ tsp salt in a medium pot and bring to the boil. Once boiling, cover and reduce to lowest heat to cook for 12 minutes. Turn off the heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking
2. Prep veggies Finely dice onion; thinly slice capsicum; cut carrot and courgette in half lengthways then thinly slice.
3. Cook veggies Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, garlic and ginger for 3–4 minutes, stirring occasionally, until starting to soften. Reduce heat to medium, add laksa paste and cook for 30 seconds, stirring constantly, until fragrant. The laksa paste works well when added towards the end of cooking also. You can easily serve the kids first and then add a little more spice paste to the sauce for the adults.
4. Continue cooking laksa and prep fish Add coconut milk, stock and carrot, and bring to the simmer. Simmer for about 3 minutes, until thickened slightly. Pat fish dry, remove any scales or bones and cut into 2-3cm pieces. Add capsicum, courgette and fish to pan, ensuring fish is submerged. Cut lemon into wedges.
5. Cook a further 3 minutes (depending on thickness), until fish is just cooked through and veggies are tender. When fish is cooked, remove pan from heat and gently fold through fish sauce and sugar.
6. Serve rice topped with laksa and a lemon wedge.