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.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!