Fish laksa

Posted by adm On February - 19 - 2012

How to cook Fish laksa


  • 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.

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