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Red Mullet Laksa with Shredded Stir Fried Vegetables

I love Laksa! My version is dead easy to do and you can prepare everything in advance so it will take you literally minutes to cook. The sauce/broth will go with fish, seafood or chicken if Red Mullet isn’t your thing. If you like your food to pack a punch you can add a couple of Thai red chillies to this recipe. This recipe will serve 2.

 

You will need:

For the paste.

2 Cloves of Garlic

1 Inch Ginger

1 Banana Shallot

4 Long Red Chillies

1 tsp Coriander Seeds

1 tsp Cumin Seeds

3/4 tsp Tumeric

1 tbs Fish Sauce

1 tbs Light Soy

Juice of 1 Lime

3 Kaffir Lime Leaves

1 tbs Sunflower Oil

Salt and Pepper

 

Vegetables (all cut in to thin strips. Use a mandolin if you have one)

1 Carrot

Handful of Beansprouts

1/2 Red Pepper

1/2 Yellow Pepper

4 Spring Onions

10 Mangetout

1 Red Chilli

4 Baby Courgette

1/2 Clove of Garlic

1 Inch Ginger (cut in to matchsticks)

 

4 Red Mullet Fillets (make sure they are pin-boned)

Vermicelli Noodles (divide 3 nests)

1 Tin Coconut Milk (go reduced fat if you are counting calories)

 

  1. Place all of the paste ingredients in to a processor and blend until smooth. Place in a bowl and cover until needed.
  2. Prepare your vegetables cutting them in to long strips ready to be stir fried.
  3. Put 3 heaped tablespoon of the paste in a frying pan with 1 tbs of sunflower oil and gently cook out for about 1 minute to take the rawness out of the mixture. Then add your coconut milk, stir and cook on a gentle heat for about 4-5 minutes while you cook the veg, fish and noodles.
  4. Season the flesh side of the fish and brush the skin with a little oil. Place under the grill for 4 minutes until the skin begins to colour. Meanwhile cook your noodles in boiling salted water until soft.
  5. In a hot wok add 1 tbs of oil then add your vegetables and a little light soy. Cook for approximately 1 minute until cooked but maintaining a slight crunch.
  6. Season the noodles with 1/2 tsp of toasted sesame oil and a few drops of light soy.
  7. Arrange by placing a mound of noodles in the middle of the bowl. Top with the vegetables then fish. Pour the broth around the noodles and serve.

 

Enjoy!

 

 

 

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