Fish Laksa with Vermicelli Noodles

Steps

1. Prep laksa Finely dice onion and cut carrots in half lengthways and thinly slice. Separate bok choy leaves and cut in half lengthways. Pat fish dry, remove any remaining scales or bones and cut into 2–3cm pieces
2. Cook laksa Heat a small drizzle of oil in a large fry-pan (with a lid) on medium heat. Cook onion, carrot and ginger 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, stock and brown sugar and simmer for about 3 minutes, until thickened slightly
3. Add fish and bok choy to pan, cover with a lid and leave to poach for about 5 minutes (depending on fish thickness), or until just cooked through.
4. Cook noodles Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain.
5. To finish Add lemon juice and fish sauce to pan and gently fold through. Season to taste. Cut lemon into wedges.
6. Serve vermicelli in bowls topped with laksa, mung bean sprouts, coriander, crispy shallots and a lemon wedge.