Fish Laksa with Noodles

Fish Laksa with Noodles

Ready in 25 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 21, 2019.



  • 250g vermicelli noodles
  • 1 brown onion
  • 1 capsicum
  • 2 carrots
  • 1 courgette
  • ½-1 Tbsp mild laksa paste
  • 400ml coconut milk
  • ½ cup veggie or chicken stock
  • 1 pack market fish
  • 2-3 tsp fish sauce

To Serve

  • 100g mung bean sprouts

Have Handy

  • oil
  • pepper
  • salt
  • soy sauce
  • sesame oil


  1. Cook noodles Bring a full kettle to the boil. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with a little sesame oil to prevent noodles sticking. Snip strands with scissors to make them easier to eat.
  2. Prep veggies Finely dice onion; thinly slice capsicum; cut carrots and courgette in half lengthways then thinly slice.
  3. Cook onion Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for about 3 minutes, until starting to soften. Reduce heat to medium, add laksa paste and cook for 30 seconds, stirring, until fragrant.
  4. Cook laksa Add coconut milk, stock, and carrots and bring to a gentle simmer. Simmer for about 3 minutes, until slightly thickened. While sauce simmers, pat fish dry, remove any remaining scales or bones and cut into 2-3cm pieces. Add capsicum, courgette and fish to pan, ensuring fish is submerged.
  5. Finish laksa Cook about 3 minutes more (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. Season to taste with a little soy sauce.
  6. Serve noodles topped with laksa and mung bean sprouts.

Nutritional Information

Energy 2452 kj
586 kcal
Protein 32.5g
Carbohydrate 61.5g
Fat 23.1g