Fish and Vegetable Laksa

Fish and Vegetable Laksa

Ready in 20 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 21, 2016.

A clean, simple and fresh laksa.


Ingredients

FISH LAKSA BROTH

  • 30–40g rice stick noodles
  • 1 tablespoon Singapore laksa paste
  • ½ cup coconut milk (shake well before opening)
  • ¼ cup vegetable or chicken stock
  • 150g fish fillet, sliced 4cm
  • ½ teaspoon brown sugar
  • 1 teaspoon fish sauce
  • 1 tomato, diced 1cm
  • ½ teaspoon lemon juice

TO SERVE

  • 1 handful mung bean sprouts
  • 1 spring onion, thinly sliced
  • 1–2 tablespoons chopped coriander leaves and stalks
  • ½ lemon, cut into wedges

Steps

  1. a medium pot of salted water to the boil.
  2. Place noodles in pot of boiling water. Stir to separate strands, cover and turn off heat. Leave for 7 minutes or until soft, drain well. Return to pot with a drizzle of olive oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat. Set aside.
  3. While noodles are cooking, heat a drizzle of oil in a small pot on medium-high heat. Cook Singapore laksa paste for about 1 minute or until fragrant.
  4. Add coconut milk, stock and fish to pot and bring to a simmer. Reduce heat to low and simmer gently for 2–3 minutes, until fish is just cooked through.
  5. Gently stir through sugar, fish sauce, tomato and lemon juice and simmer about 30 seconds or until heated through.
  6. Place noodles in a bowl and spoon over fish laksa broth. Top with mung bean sprouts, spring onion and coriander. Garnish with a lemon wedge to squeeze over just before eating.

Nutritional Information

Energy 2363 kj
565 kcal
Protein 39.5g
Carbohydrate 45.4g
Fat 25.4g