Need more recipes for the road? Sally has a great Laksa recipe… and it’s perfect for those days when you only catch one fish… and when you’re caravanning!
Stock Ingredients:
- 1 small (legal size!) fish e.g. Bream
- 5 cups water
- 1 small onion
- 2 kaffir lime leaves
- 15cm top of a lemongrass stalk
Laksa Ingredients:
- 100g rice noodles
- 4 eggs
- 185g jar Laksa Paste
- 400ml coconut milk
- 1 x 425g can mixed Asian stir-fry vegetables
- 1 x 425g can baby corn
- 2 pak choy (optional)
Method:
- Fillet fish, reserving head and frame.
- Skin and debone fillets, then slice into even sized pieces.
- Bring all stock ingredients to boil and simmer for 15 minutes.
- Add whole eggs to stockpot and hard boil eggs for 10 minutes.
- Holding back solids, pour stock over rice noodles in a bowl. Soften for 10 minutes.
- While noodles soften, remove and set aside eggs and discard remaining stock solids.
- Wipe out pot, then add coconut milk with Laksa paste, and stir to combine.
- Add drained canned vegetable and bring to a gentle simmer.
- If using, remove outer leaves of pak choy, halve, and add to pot.
- Add fish pieces and poach with pak choy for a few minutes to cook.
- Divide rice noodles between 4 serving bowls and tip stock back into Laksa pot.
- Peel eggs and cut in half.
- Evenly distribute vegetables and fish over noodles in serving bowls.
- Top with boiled egg and ladle over Laksa to serve.
