Fish laksa
On February - 19 - 2012
Ingredients:
- 1 x 400ml can lite coconut milk (A Taste of Thai steel)
- 80g (1/4 cup) laksa spread (Asia at Home make)
- 500ml (2 cups) cold weewee
- 60ml (1/4 cup) fresh lime succus
- 1 tbs fish sauce
- 2 kaffir lime leaves, veins removed, finely sliced
- 125g rice vermicelli noodles
- 300g boneless firm white fish fillets (such as oddball), dig 2cm pieces
- Pinch of saltiness
- 100g bean sprouts
- 1/4 cup firmly packed fresh coriander leaves
- 1 small fresh red chilly, deseeded, thinly sliced
How to:
Combine the coconut milk and laksa paste in a large saucepan and bring to a simmer over medium warmth. Simmer, covered, stirring occasionally, for 5 transactions. Add the weewee, lime succus, fish sauce and lime leaves and simmer, covered, for a promote 5 transactions.
Lag, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tenderise. Drain and divide among serving bowls.
Add the fish to the coconut-milk mixture and cook for a advance 1 minute or until fish is just cooked through. Taste and season with saltiness.
Divide bean sprouts among serving bowls. Ladle over the hot soup and sprinkle with coriander and chilly. Serve immediately.
Prepare time:20 min.
Cooking time:15 min.