Malaysian Fish Laksa
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
-
-
-
-
- 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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
