Description
A flavorful and aromatic Seafood Laksa recipe ready in just 30 minutes, featuring a spicy coconut milk broth, tender white fish, king prawns, and vermicelli noodles, garnished with a fresh, tangy cucumber and chilli salad.
Ingredients
Laksa Paste Ingredients
- 3 tbsp oil
- 1 onion (peeled and chopped)
- 4 red chillies (roughly chopped, use Fresno or Thai chillies for more heat)
- 2 tsp ginger paste
- 2 cloves garlic (peeled and minced)
- 1 tsp lemongrass paste
- 1 heaped tbsp fresh coriander stalks (reserve leaves for garnish)
- 1.5 tsp turmeric
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp tamarind paste
Broth and Protein
- 200 ml (7 fl oz) full-fat coconut milk
- 1 tsp fish sauce
- 200 ml (7 fl oz) chicken or seafood stock
- 2 cod or haddock fillets (approx 140g/5oz each, skin removed)
- 12-16 king prawns (peeled and deveined)
Noodles and Vegetables
- 200 g (7 oz) dried rice/vermicelli noodles or 300g-400g ready-cooked vermicelli noodles
- 200 g (7 oz) mung bean sprouts
Garnish
- 1 tsp rice wine vinegar
- 1 tsp caster sugar (superfine sugar)
- 1 red chilli (chopped finely)
- 1 finger-sized piece cucumber (chopped finely)
- ¼ small red onion (peeled and chopped finely)
- Small handful chopped coriander (cilantro)
Instructions
- Cook Onions: Heat the oil in a large frying pan over medium heat. Add the chopped onions and cook for about 5 minutes until they soften and begin to turn translucent.
- Add Laksa Paste Ingredients: Add the chillies, ginger paste, garlic, lemongrass paste, coriander stalks, turmeric, cumin, paprika, and tamarind paste to the pan. Stir and cook for another 5 minutes, stirring occasionally to prevent sticking.
- Prepare Garnish: While the laksa paste cooks, combine rice wine vinegar, caster sugar, chopped red chilli, cucumber, red onion, and chopped coriander in a small bowl. Stir well and set aside.
- Blend Laksa Paste: Turn off the heat and transfer the onion-chilli-spice mixture to a mini chopper or food processor. Blend until smooth to form a paste. Alternatively, use a stick blender directly in the pan cautiously to avoid splashes.
- Return Paste to Pan: Add the blended laksa paste back into the frying pan and stir to combine.
- Add Liquids and Heat: Turn heat to medium-high, then pour in the coconut milk, fish sauce, and chicken or seafood stock. Stir to combine and heat through until the mixture just begins to simmer.
- Cook Fish: Add the white fish fillets to the simmering broth. Stir gently and cook for about 4 minutes, turning the fish a couple of times, until it starts to flake.
- Prepare Noodles: While the fish cooks, soak dried noodles in boiling water for about 3 minutes until soft, then drain thoroughly. For ready-cooked vermicelli, warm as needed.
- Add Prawns: Stir the king prawns into the laksa and cook for 1 minute until they turn pink and are just cooked through.
- Add Beansprouts: Add the mung bean sprouts, cooking for another minute to warm them through while retaining a slight crunch. Turn off the heat.
- Assemble Bowls: Divide the drained noodles evenly between bowls. Spoon the laksa seafood broth over the noodles.
- Add Garnish and Serve: Top each bowl with a spoonful of the prepared fresh garnish. Serve immediately and enjoy your Seafood Laksa.
Notes
- Use Fresno chillies for mild heat or Thai chillies for a spicier laksa paste.
- Firm white fish like cod or haddock works best to keep the fish intact in the broth.
- Blending the laksa paste smooth is key to a creamy, evenly textured broth.
- Mung bean sprouts add a nice crunch; avoid overcooking them.
- If you prefer, substitute chicken stock with vegetable stock for a pescatarian version.
- Adjust the chillies and sugar in the garnish to balance heat and sweetness to taste.
