Market Fish Laska

Steps

1. Cook noodles Bring a full kettle to the boil. In a large heat-proof bowl, pour boiling water over vermicelli noodles and use a fork to separate strands. Leave for 5 minutes, then drain. Toss sesame oil through noodles to stop them sticking. Snip strands with scissors to make them easier to eat.
2. Prep veggies and fish Cut carrot and courgette in half lengthways, then thinly slice. Pat fish dry, remove any remaining scales or bones and cut into 2-3cm pieces.
3. Start laksa Heat a small drizzle of oil in a large fry-pan on medium-high heat. Cook onion, garlic and ginger paste and laksa paste for 1-2 minutes, stirring occasionally, until fragrant.
4. Simmer laksa Add coconut milk, stock and carrot, then bring to a simmer. Simmer gently for about 3 minutes, until slightly thickened.
5. Finish laksa Add peas, courgette and fish to pan, ensuring fish is submerged. Cook for a further 3-4 minutes (depending on thickness of fish), 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 soy sauce. Season.
6. Serve noodles topped with laksa, mung bean sprouts and coriander.