Thai Fish Laksa
Nothing like some spicy Asian flavours to warm you up on a cold evening. This ‘One Pot Wonder’ is ready to serve in just 20 minutes.
Thai Fish Laksa
Ingredients
- 150 g Thai-style Rice Noodles (I used flat noodles)
- 700 g White Fish Fillets, slinless, boneless & firm (I used Barramundi, Australia’s favourite fish)
- 1 tbsp Vegetable Oil
- 1 small Red Onion, halved & thinly sliced (Red onion adds sweetness more than a brown onion would)
- 200 g Green Beans, trimmed & halved (Please buy loose beans not prepacked ones – unnecessary plastic is a waste)
- 1/2 cup Laksa Paste (This comes in a little jar in the Asian food aisle of your supermarket)
- 1 can Coconut Milk (400 ml)
- 150 g Snow Peas, trimmed & halved (Remember buy loose ones)
- 1/2 cup Fresh Coriander, chopped
Instructions
- Prepare the noodles according to packet directions. Cut the fish into 5cm pieces.
- Heat the oil in a non-stick pan over medium-high heat. Add the onion & beans then stir fry for 2 minutes or until the onion is soft.
- Stir in the laksa paste, coconut milk & 1/3 cup of water, until combined. Bring to a gentle boil. Add the fish carefully & very gently stir into the mixture without breaking. Simmer for about 6 minutes or until the fish is almost cooked.
- Add the snow peas & coriander. Cook stirring occasionally for about 2 minutes. Season with salt & pepper to taste.
- Divide the noodles among serving bowls. Spoon the Laksa over the noodles.