Malaysian Fish and Vegetable Laksa

Steps

1. Bring a full kettle to the boil. In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Toss through sesame oil to prevent noodles sticking. Use kitchen scissors to cut in a few places to make them easier to eat.
2. Finely dice onion; thinly slice capsicum; cut carrot and courgette in half lengthways then thinly slice. Heat a drizzle of oil in a large fry-pan on medium-high heat.
3. Cook onion, garlic and ginger for 3–4 minutes, stirring occasionally, until starting to soften. Reduce heat to medium, add laksa paste and cook for 30 seconds, stirring constantly, until fragrant.
4. Add coconut milk, stock and carrot, and bring to a simmer. Simmer for about 3 minutes, until thickened slightly. 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. Cook a further 3 minutes (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 and brown sugar. Squeeze over lemon juice and season to taste. Cut remaining lemon into wedges.
6. To serve, place some noodles into each bowl then top with Malaysian fish and vegetable laksa. Sprinkle over mung bean sprouts and serve with lemon wedges for squeezing.