Fish Laksa with Lemon Spinach Rice

Fish Laksa with Lemon Spinach Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, November 13, 2016.
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Use a large, non-stick fry-pan with a lid for best results, as the trapped steam will help to cook the fish.

Ingredients

LEMON SPINACH RICE

  • 1 1/2 cups basmati rice
  • 2 1/4 cups water
  • Zest of 1 lemon (optional, adults)
  • 1 handful baby spinach leaves, roughly chopped

FISH LAKSA

  • 450g fish fillets
  • 1 brown onion, finely diced
  • 2 teaspoons finely grated ginger
  • ½–1 tablespoon GF laksa paste (depending on heat preference)
  • 1 can coconut milk (shake well before opening)
  • ½ cup water
  • 1 teaspoon sugar
  • 2–3 teaspoons GF fish sauce or GF soy sauce
  • 2 carrots, cut in half lengthways and thinly sliced
  • Juice of ½ lemon

TO SERVE

  • 1/2 lemon
  • 100g mung bean sprouts
  • 3 tablespoons coriander leaves (optional, adults)

Steps

  1. Combine rice, water, lemon zest (if using) and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Pat fish dry with paper towels, remove any remaining scales or bones and cut into 2–3cm pieces. Set aside. Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat.
  3. Cook onion and ginger in pan for 4–5 minutes, stirring occasionally, until soft. Reduce heat to low-medium, add laksa paste and cook for 30 seconds, stirring constantly, until fragrant.
  4. Add remaining fish laksa ingredients to pan (except fish and lemon juice) and simmer for about 3 minutes, until thickened slightly. Add fish to pan, ensuring fish is submerged. Cover with a lid and leave fish to poach for about 5 minutes (depending on thickness), until just cooked through.
  5. When fish has finished cooking, remove pan from heat and gently fold through lemon juice. Season to taste with salt and pepper. When rice has finished steaming, fluff up grains with a fork and gently fold through baby spinach leaves. Cut remaining lemon into wedges.
  6. Divide lemon spinach rice between bowls and top with a big spoonful of fish laksa. Sprinkle over mung bean sprouts, garnish with coriander (if using) and serve lemon wedges on the side.

Nutritional Information

Energy 2085 kj
498 kcal
Protein 29.2g
Carbohydrate 55.5g
Fat 17.4g