Seafood Laksa
Recipe: #28856
December 31, 2017
"Love seafood laksa and this one from one of our national supermarkets look good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (498.8 g)
- Calories 929.1
- Total Fat - 16 g
- Saturated Fat - 3.4 g
- Cholesterol - 285.1 mg
- Sodium - 1018.2 mg
- Total Carbohydrate - 140.5 g
- Dietary Fiber - 5.5 g
- Sugars - 8.6 g
- Protein - 53.8 g
- Calcium - 235.3 mg
- Iron - 8.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Cook the vermicelli noodles in a saucepan of boiling water for 3 minutes and then add the hokkien noodles and remove from heat and using a fork separate the noodles and then drain.
Step 2
Heat the oil in a large saucepan over medium heat and add the laksa paste and cook, stirring for 3 minutes or until aromatic and then add the coconut milk, chicken stock and lemon grass and stir to combine and bring to the boil, stirring constantly and then reduce heat to medium=-low and simmer for 10 minutes or until well combined.
Step 3
Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open, discarding any unopened mussels.
Step 4
Divide the noodles and bean sprouts among serving bowls and ladle over the hot laksa and sprinkle with mint leaves and serve immediately with the lime wedges.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the fish for the recipe, make sure to use a firm white fish that will hold up in the cooking process.
- Be sure to debeard and scrub the mussels thoroughly before adding them to the laksa.
- Replace the peanut oil with olive oil. The benefit of this substitution is that olive oil is a healthier alternative and contains more beneficial fatty acids.
- Replace the lemon grass with ginger. The benefit of this substitution is that ginger will add a different flavor to the dish and is a healthier alternative.
Vegetarian Laksa Replace the fish, mussels, and shrimp with extra vegetables such as mushrooms, carrots, and zucchini. Use vegetable stock instead of chicken stock and omit the laksa paste. Substitute the coconut milk with vegetable broth or vegetable stock. Add extra herbs and spices such as garlic, ginger, coriander, and turmeric for extra flavor.
Mango Coconut Rice: This dish is the perfect accompaniment to the Seafood Laksa as it provides a sweet and creamy contrast to the spicy and savory flavors of the laksa. The mango and coconut flavors complement the laksa, and the rice provides a nice texture and balance to the meal.
Grilled Pineapple Skewers: These sweet and tangy skewers are the perfect complement to the laksa. The pineapple adds a bright, tropical flavor to the dish, while the caramelized edges provide a nice contrast to the creamy coconut rice. Plus, they're easy to make and are sure to be a hit with everyone!
FAQ
Q: What type of noodles should I use for this recipe?
A: This recipe calls for 200 grams of dry vermicelli noodles (cellophane mung bean) and 400 grams of hokkien noodles.
Q: How long do I need to cook the noodles?
A: The vermicelli noodles need to be cooked for 3-4 minutes, while the hokkien noodles need to be cooked for 5-7 minutes.
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Fun facts:
The origins of laksa can be traced back to the Peranakan culture in Southeast Asia, which is a combination of Chinese and Malay influences.
Celebrity chef Gordon Ramsay has been known to enjoy a bowl of seafood laksa when he visits Singapore.