How to make One-Fish Laksa for four

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)


  • 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.