Singapore Fish Laksa

Singapore Fish Laksa

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 14, 2017.

A super healthy, tasty laksa.


Ingredients

SINGAPORE FISH LAKSA

  • 1 brown onion, finely diced
  • 400g orange kumara, scrubbed and diced 1.5cm
  • 2 teaspoons finely grated ginger
  • 450g fish fillets
  • 1 tablespoon GF Singapore laksa paste (depending on heat preference, see tip)
  • 1 can coconut milk (shake well before opening)
  • ¾ cup water
  • 200g vermicelli noodles
  • Juice of ½ lemon
  • 1 teaspoon sugar (optional)
  • 2-3 teaspoons GF fish sauce (or GF soy sauce)
  • ½ bag baby spinach leaves

TO SERVE

  • 150g mung bean sprouts
  • Pinch of chilli flakes (optional, adults)
  • ½ lemon, cut into wedges

Steps

  1. a full kettle to the boil.
  2. Heat a drizzle of oil in a large pot (with a lid) on medium-high heat. Cook onion, kumara and ginger for 4-5 minutes, stirring occasionally, until onion is soft. Add a dash of water if onion starts to stick.
  3. While onion cooks, pat fish dry with paper towels, remove any remaining scales or bones and cut fillets into 2-3cm pieces. Set aside.
  4. Add laksa paste to pot with onion and cook for 30 seconds, stirring constantly, until fragrant. Add coconut milk and water and bring to a simmer. Once simmering, reduce heat to low to cook for 7-8 minutes, until kumara is almost tender.
  5. When kumara is almost tender, add fish to pot, ensuring fish is submerged. Cover with a lid, reduce heat to low and leave fish to poach for 4-5 minutes (depending on thickness), until just cooked through.
  6. While fish is poaching, cook noodles. In a medium, heatproof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Gently fold lemon juice, sugar (if using), fish sauce (to taste) and spinach through laksa. Season to taste.
  7. divide vermicelli noodles between bowls and top with Singapore fish laksa and mung bean sprouts. Garnish with a pinch of chilli flakes (if using) and serve lemon wedges on the side for squeezing.

Nutritional Information

Energy 2180 kj
521 kcal
Protein 24.6g
Carbohydrate 65.1g
Fat 17.2g