Fish Laksa with Noodles

Fish Laksa with Noodles

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 21, 2020.
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Ingredients

Laksa

  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 broccoli, cut into small florets
  • 2 baby bok choy, leaves separated
  • 1 Tbsp ginger, minced
  • 600g market fish, sliced 5cm
  • 1 drizzle of oil
  • 1 pack Singapore laksa paste
  • 400ml coconut milk
  • 1 cup chicken stock
  • 1 Tbsp fish sauce

Noodles

  • 250g vermicelli noodles, string removed

Steps

  1. Before you start. Bring a full kettle to the boil.
  2. Prep veggies. Prep carrot, broccoli, bok choy and ginger.
  3. Prep fish. Pat fish dry and remove any remaining scales and bones. Cut into 5cm pieces and season with salt and pepper.
  4. Cook laksa. Heat oil in a pot or deep pan with a lid on medium heat. Cook carrot, laksa paste and ginger for about 2 minutes, until fragrant. Add coconut milk and stock and simmer for about 3 minutes, until carrots are nearly tender.
  5. Add fish, broccoli and bok choy to pot, cover and cook for about 4 minutes, until fish is just cooked through and veggies are tender. Add fish sauce to pot and gently stir to combine. Season to taste with salt and pepper.
  6. Meanwhile, cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain.
  7. Serve. Noodles topped with laksa.

Nutritional Information

Energy 2667 kj
637 kcal
Protein 38.1g
Carbohydrate 66.0g
Fat 23.5g