Market Fish Laksa with Coconut Vegetables

Steps

1. Cook noodles 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. Drizzle sesame oil over noodles and toss through, to stop noodles sticking. Snip noodles with scissors, making them easier to eat.
2. Prep veggies Finely dice onion; 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 veggies 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. You can add the laska paste towards the end of cooking. This allows you to serve the kids first and then add a little more spice paste to the sauce before serving yourself.
4. Cook laksa and prep fish Add coconut milk, stock, and carrot and bring to a simmer. Simmer for about 3 minutes, until slightly thickened. While sauce simmers, pat fish dry, remove any remaining scales or bones and cut into 2–3cm pieces. Add peas, courgette and fish to pan, ensuring fish is submerged.
5. Cook fish and finish laksa Cook for about 3 minutes more (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, lemon juice and brown sugar. Season to taste.
6. To serve, place noodles into each bowl and top with fish laksa. Sprinkle over mung bean sprouts.