Malaysian Fish Laksa

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR LAKSA BASE
  • Garnish

Nutritional

  • Serving Size: 1 (484.4 g)
  • Calories 966.8
  • Total Fat - 31.4 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 244.3 mg
  • Sodium - 1144.1 mg
  • Total Carbohydrate - 137.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 45.9 g
  • Protein - 33.3 g
  • Calcium - 188.7 mg
  • Iron - 4.7 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.2 mg

Step 1

To make the laksa base, heat oil in a large pot and sizzle the ginger, garlic, laksa paste and lime zest for a few seconds and then add the stock, coconut cream, sugar, fish sauce, chillies and tomatoes and simmer for 10 minutes (Laksa base can be prepared ahead to this point and chilled frozen until required).

Step 2

When ready to serve, cook noodles in a separate pot according to packet instructions,

Step 3

While the noodles are cooking, bring laksa base to a simmer, add fish, cover and simmer gently until fish cook through (about 5 minutes) and then taste and adjust seasonings if required.

Step 4

Drain noodles.

Step 5

Cut peeled hard boiled eggs in half lengthwise and add two halves to each bowl.

Step 6

Place cucumber, bean sprouts and coriander and or mint on a platter so everyone can help themselves.

Tips & Variations


No special items needed.

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