Fish Laksa with Brussel Sprouts and Vermicelli Noodles
- 1 Tbsp sesame oil
- 1 Tbsp peanut oil
- 60g Asian Home Gourmet Laksa Paste
- ½ tsp chilli flakes (optional)
- 2 spring onions, chopped
- 1 tin coconut milk
- 1 Tbsp fish sauce
- 250ml hot fish or vegetable stock
- 300g fish fillets (2 large fillets), cut in half
- 1 Tbsp lime juice
- 1 bunch coriander
- 10g butter
- 1 Tbsp oil
- 1 clove garlic, crushed
- 6 brussel sprouts, finely shredded
- salt and pepper
- 200g Vermicelli noodles
- 2 spring onions, finely sliced for garnishing
How to Tell When Fish is Cooked
1. Pour sesame and peanut oils in a large wok or frying pan over medium heat. Add laksa paste, chilli flakes and chopped spring onions. Cook for 5 minutes until dark, bubbling and fragrant.
2. Pour in coconut milk, stir well. Add fish sauce and stock. Bring to a boil then reduce to a simmer and cook for 10 minutes, stirring gently.
3. Add fish and gently poach in the fragrant broth for 5 minutes. Add lime juice.
4. Take coriander, pick the leaves and set them aside, then finely chop the roots and stem.
5. Meanwhile in a separate frying pan add butter and 1 Tbsp oil, when bubbling sauté coriander roots and stem with garlic for 2 minutes. Add sprouts. Season with salt and pepper. Cook on high heat until soft and crispy at the edges.
6. Place noodles in a large bowl, top with boiling water so the noodles are submerged. Loosen with a fork. Allow to sit for 2 minutes, drain well and keep warm.
7. Divide noodles into 4 bowls. Spoon over the laksa broth. Top with a fillet of fish and some cooked sprouts.
8. Garnish with spring onions and coriander leaves.
By Jax Hamilton