Tangy Fish Laksa (Laksa Kedah)

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Serves 4 · Ready in 20 min

Recipe brought to you with the help of our friends at Asian Inspirations

Recipe

Serves 4 · Total 20m

Ingredients

Main Ingredients

• 300g barramundi fillet
• 4 tbsp Valcom Laksa Paste
• 4 fresh ginger (sliced)
• 2 cloves garlic
• 750ml water
• 400ml TCC Premium Coconut Cream
• 1-2 tbsp Squid Brand Fish Sauce
• 1 tsp sugar

Garnish:

• 2 hard boiled eggs, halved
• 1 red onion, sliced
• 2 red chillies, sliced
• Half cucumber, julienned
• 3-4 butter lettuce leaves, cut to 1cm strips
• 1 bunch fresh mint
• 1 bunch fresh Vietnamese mint
• 5-6 fresh Kaffir Lime leaves
• 2 slices fresh pineapple, cut into small bite-sized pieces
• 200g rice vermicelli

Method

1. To Cook — In a pot bring the water to boil and gently lower fish into the pot. Bring to a boil and then reduce the heat to gently simmer for 10 minutes.
2. While fish is poaching, in a mortar and pestle, crush ginger and garlic to a rough paste.
3. Heat a 2-Litre capacity pot. Add the laksa paste, and then ginger-garlic paste. Fry paste for 1 min until aromatic, then add 3 kaffir lime leaves, and 2 stalks of Vietnamese mint and fry for another minute.
4. Season with fish sauce and sugar.
5. With 2 forks, gently break up the fish to smaller chunks.
6. To Serve — Prepare the vermicelli per cooking instructions on packaging. Drain and distribute between 2-3 bowls
7. To Serve — Ladle the laksa soup onto the noodles.
8. To Serve — Drizzle 2-3 tbsp coconut cream per bowl
9. To Serve — Garnish with fish, eggs, pineapple, lettuce, cucumber, chillies and top with finely sliced herbs.