Tangy Fish Laksa (Laksa Kedah)

Karen Chan

Ingredients:

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:

  1. 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.
  2. While fish is poaching, in a mortar and pestle, crush ginger and garlic to a rough paste.
  3. 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.
  4. 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.
  5. Season with fish sauce and sugar.
  6. With 2 forks, gently break up the fish to smaller chunks.

To Serve:

  1. Prepare the vermicelli per cooking instructions on packaging. Drain and distribute between 2-3 bowls.
  2. Ladle the laksa soup onto the noodles.
  3. Garnish with fish, eggs, pineapple, lettuce, cucumber, chillies and top with finely sliced herbs.
  4. Lastly, drizzle 2-3 tbsp coconut cream per bowl.

Our friends at Wine Selectors suggest pairing this dish with a Verdelho.

Similar Recipes

Baked Eggs

Baked Eggs

Ingredients: 9 cherry tomatoes, halved 1 small garlic clove, thinly sliced 2 tsp good-quality olive oil 1 tsp balsamic vinegar 5 basil leaves, torn, plus a few extra to serve if you like 5 pitted olives, sliced 2 large free-range egg 1 tsp small capers, rinsed salt...

Leftover Spag Bol Toastie With Pesto Mayo

Leftover Spag Bol Toastie With Pesto Mayo

Ingredients: Leftover Spaghetti Bolognese  Sliced white bread Mozzarella Smoked mozzarella Grated Parmesan Butter Olive oil Mayo Pesto Salt and pepper Method: Place a scoop of pasta on one side of the bread. Then grate up your 3 cheeses and place on the other side of...

Spicy Nut Mix

Spicy Nut Mix

Ingredients: 250g Walnuts  250g Hazelnuts  250g Macadamia nuts 125g Pumpkin seeds 125g Sunflower seeds  60g Butter, unsalted 2 Tbsp Honey, Mr Noons honeycomb  1 Tsp Cayenne pepper 2 Tbsp Rosemary, finely chopped  1 Tbsp Cognac  Method: Preheat oven to 180* Prepare...

Tomato & Burrata Salad

Tomato & Burrata Salad

Client - That’s Amore Cheese Typically from Puglia, this fresh creamy cheese has gained more and more popularity in the past few years, not only in Italy but overseas. Burrata is a fresh, handmade cow's milk cheese made from mozzarella and cream and it can be used in...

SPAGHETTI CARBONARA

SPAGHETTI CARBONARA

Ingredients: 150g guanciale, diced 3 eggs, whisked  200g pecorino cheese, grated  Black pepper Salt  Method: Add salt to a pot of water, and bring to a boil.  Cook your pasta until al dente In a frying pan, add the guanciale on low heat and allow it to render out the...

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!