Thai-scented fish laksa
Preparation Time: 20-30 minutes
Cooking Time: 15 minutes
Serves: 4
INGREDIENTS
1 tblsp minced ginger
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
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
Laksas are spicy Asian soups bulging with seafood, noodles and blanketed in a rich coconut milk broth. Great to enjoy all year around.
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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.
COOKS TIPS
- Frozen fish and prawns are now readily available in supermarkets and are ideal for this recipe or other moist-cooking recipes.- Dried noodles can be used in place of fresh. Precook 100 grams until tender, drain and use as above.
- Fish stocks are readily available at the fishmongers or in the seafood section of the supermarket.
© Allyson Gofton 2008
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