Fish Laksa
Ingredients
2 tsp minced garlic
1 tsp minced red chilli
100 grams green beans, trimmed (or snow peas)
2 tsp ground coriander
400 ml can coconut cream
3 cups fish or vegetable stock
2 tsp Asian fish sau
300 grams fresh Asian egg noodles (or 100g dried noodles)
2-3 spring onions, trimmed, sliced
300 grams firm white fish, cubed
300 grams peeled green prawns
2 tblsp freshly chopped coriander or mint
A spicy Thai laksa is ideal on a cold winter’s night.
Method
1. Cook the ginger, garlic and chilli in a dash of oil for one minute. Increase the heat and add the green beans and ground coriander and cook for a further 2-3 minutes.
2. Add the coconut cream, stock, fish sauce, noodles, spring onions, fish and prawns and simmer gently for about 4-5 minutes until the seafood is just cooked. Season with salt and pepper. Garnish with chopped fresh coriander or mint leaves. Serve immediately.
Time Saver Tips
1. Frozen fish and prawns available in the supermarket are ideal for this recipe. Keep hoki fillets and frozen shelled cooked prawns on hand for moist cooking recipes such as this one. Fish stocks are readily available at the fishmongers or in the seafood section of the supermarket. Look for Essential Cuisine’s freshly made stocks. These can be bought and frozen for later use.
