Fish Laksa Recipe

INGREDIENTS:

Curry Paste:

  • 2 Tbsp canola oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 1 cm piece ginger, peeled and roughly chopped
  • 2 tsp cumin
  • 1 bunch fresh coriander
  • Zest of 1 lime
  • 1 tsp turmeric
  • 3 red chilies, roughly chopped*
  • 1 Tbsp lemongrass 
  • 1 Tbsp shrimp paste

Curry:

  • 200 g egg noodles
  • 400 mL fish stock
  • 1 400 mL can of coconut cream
  • 400 g fresh fish fillets, divided into four portions
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1 Cup mushrooms, sliced

To Serve:

  • Fresh coriander
  • Mung bean sprouts
  • Spring onion (scallion)

Fish Laksa Recipe

INSTRUCTIONS:

  1. Make the curry paste by blitzing all of the curry paste ingredients together in a food processor.
  2. Heat a large sauce pan over a medium heat and fry the curry paste for a couple of minutes, until very fragrant. Add the fish stock and coconut cream and mushrooms. Bring to a simmer and simmer for about 10 minutes, to allow the soup the thicken. Cook the noodles according to the package directions during this time.
  3. Add the fish and poach for about 5-7 minutes, until the fish is cooked (it will start to fall apart). Add the fish sauce and lime juice and adjust the flavors to suit your tastes.
  4. Divide drained cooked noodles between four bowls. Add a piece of fish to each bowl, pour over the laksa and top with fresh coriander and mung bean sprouts, and spring onion
  5. * this is a rough guide only. We like quite a bit of heat in our meals so adjust the amount of chili accordingly. If you are just after a bit of warmth but no real heat then use 1 chili with the seeds and spine removed.
Source: Pic Nic

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