Tangy Fish Laksa (Laksa Kedah)
Karen ChanIngredients:
Recipe brought to you with the help of our friends at Asian Inspirations
- 300g Barramundi fillet
- 4 tbsp Valcom Laksa Paste
- 4 slices fresh ginger
- 2 cloves garlic
- 750 ml water
- 400ml TCC Premium Coconut Cream
- 1-2 tbsp Squid Brand Fish Sauce
- 1 tsp sugar
Garnish:
- 2 hard boiled eggs, halved
- 1 red onion, sliced
- 2 red chillies, sliced
- Half cucumber, julienned
- 3-4 butter lettuce leaves, cut to 1cm strips
- 1 bunch fresh mint
- 1 bunch fresh Vietnamese mint
- 5-6 fresh Kaffir Lime leaves
- 2 slices fresh pineapple, cut into small bite-sized pieces
- 200g rice vermicelli
Method:
To Cook:
- In a pot bring the water to boil and gently lower fish into the pot. Bring to a boil and then reduce the heat to gently simmer for 10 minutes.
- While fish is poaching, in a mortar and pestle, crush ginger and garlic to a rough paste.
- Heat a 2-Litre capacity pot. Add the laksa paste, and then ginger-garlic paste. Fry paste for 1 min until aromatic, then add 3 kaffir lime leaves, and 2 stalks of Vietnamese mint and fry for another minute.
- By this time the fish should be cooked, remove and set aside. Add the stock into the pot with the paste. Bring this to a boil and let it simmer bring to a boil for 5 minutes.
- Season with fish sauce and sugar.
- With 2 forks, gently break up the fish to smaller chunks.
To Serve:
- Prepare the vermicelli per cooking instructions on packaging. Drain and distribute between 2-3 bowls.
- Ladle the laksa soup onto the noodles.
- Garnish with fish, eggs, pineapple, lettuce, cucumber, chillies and top with finely sliced herbs.
- Lastly, drizzle 2-3 tbsp coconut cream per bowl.
Our friends at Wine Selectors suggest pairing this dish with a Verdelho.
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