Market Fish Laska

Market Fish Laska

Ready in 40 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 9, 2018.




  • 1 pack vermicelli noodles
  • ½ tsp sesame oil
  • 1 carrot
  • 1 courgette
  • 1 pack market fish
  • 1 pack onion, garlic and ginger paste
  • ½–1 Tbsp mild laksa paste
  • 425ml coconut milk
  • ½ cup chicken stock
  • 125g frozen peas
  • 2 tsp fish sauce
  • 1 tsp soy sauce

To Serve

  • 1 pack mung bean sprouts ½ bunch coriander, chopped


  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.

Nutritional Information

Energy 2466 kj
589 kcal
Protein 28.7g
Carbohydrate 59.7g
Fat 25.7g