Ingredients
- 400 grams dried udon noodles
- 300 grams snapper fish (skinless, firm white fish fillets, bones removed and cut into 2cm pieces)
- Salt
- Pepper
- FOR LAKSA BASE
- 2 tablespoon oil
- 1 tablespoon grated ginger root
- 2 cloves garlic, minced
- 2 to 3 tablespoon laksa paste
- 1 whole lime (finely grated zest)
- 1 litre fish stock (prepared)
- 250ml coconut cream (1 cup)
- 1 tablespoon brown sugar (soft)
- 2 tablespoon fish sauce
- 1 to 2 red chillies (deseeded and thinly sliced)
- 340 grams tomatoes, diced (cored, 2 tomatoes)
- Garnish
- 4 large eggs (hard boiled)
- Cucumber, diced (1/2 continental cucumber)
- 150 grams mung bean sprouts
- Fresh coriander or mint leaves
How to Make
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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).
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Step 2: When ready to serve, cook noodles in a separate pot according to packet instructions,
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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.
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Step 4: Drain noodles.
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Step 5: Cut peeled hard boiled eggs in half lengthwise and add two halves to each bowl.
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Step 6: Place cucumber, bean sprouts and coriander and or mint on a platter so everyone can help themselves.
We hope you enjoy this recipe!
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