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

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

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!