Red Mullet Laksa with Shredded Stir Fried VegetablesPosted on in Asian, Asian, Fish & Seafood, Recipes
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)
Handful of Beansprouts
1/2 Red Pepper
1/2 Yellow Pepper
4 Spring Onions
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)
- Place all of the paste ingredients in to a processor and blend until smooth. Place in a bowl and cover until needed.
- Prepare your vegetables cutting them in to long strips ready to be stir fried.
- 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.
- 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.
- 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.
- Season the noodles with 1/2 tsp of toasted sesame oil and a few drops of light soy.
- 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.