# Tangy Fish Laksa (Laksa Kedah) (Google)

**Serves 4 · Ready in 20 min**

## Recipe

- Experience ID: 98605
- Name: Tangy Fish Laksa (Laksa Kedah) (Google)
- Published: 2024-07-03T17:10:21
- Total time: 20
- Servings: 4

## 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.

## Tags

- Meals: Dinner, Main Course, Soup
- Cuisine: Malaysian
- Ingredient tags: Fish & seafood recipes

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