Fish Laksa with Brussel Sprouts and Vermicelli Noodles

10 minutes + 30 minutes Serves 4


  • 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
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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.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Jax Hamilton

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