This really simple fish laksa is a delicious meal that brings together the rich, spicy coconut broth with fresh fish and vegetables. You can use store-bought laksa paste for ease or make your own. A quick and hearty dish full of fresh herbs and citrus, delivering a wholesome, comforting meal with minimal effort.
Ingredients
- 200 g kingfish fillets (or other white fish), cut into chunks
- 1 courgette, sliced
- 100 g shiitake mushrooms, sliced
- 1 small head of broccoli, cut into florets
- 1 packet laksa paste (store-bought or homemade)
- 1 can can (400ml) coconut milk
- 1 cup water (or as per laksa paste directions)
- 1 tbsp fish sauce
- 1 lemon, juiced
- 200 g thin egg noodles, cooked
- 1 handful fresh coriander, for garnish
- 2 fresh chilli's, chopped, for garnish
- 1 spring onion, chopped, for garnish
- 4 lemon wedges, for serving
- 1 handful blanched bean sprouts for serving (optional)
Instructions
- Prepare the Laksa Broth: Cook the laksa paste according to the package directions, then add coconut milk and water. Bring to a simmer.
- Add Vegetables: Add the courgette, shiitake mushrooms, and broccoli to the broth and simmer for 5-10 minutes, or until tender.
- Cook the Fish: Add the kingfish chunks to the broth and simmer for an additional 2-3 minutes, or until the fish is cooked through.
- Season the Laksa: Add a dash of fish sauce and lemon juice to the laksa. Stir and adjust the seasoning to taste.
- Assemble and Serve: Divide the cooked egg noodles into bowls. Pour the laksa broth over the noodles, making sure to include plenty of vegetables and fish.
- Garnish and Finish: Top with chopped chilli, spring onions, fresh coriander, and optional blanched bean sprouts. Serve with lemon wedges on the side.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
