Seafood Laksa


  • 400g

    Fresh Sealord hoki fillets

  • 2 tbsp


  • 2

    Cloves garlic, chopped finely

  • 1 tbsp

    Grated ginger

  • 3 tbsp

    Laksa paste

  • 1 L

    Fish or chicken stock

  • 1 tbsp

    Brown sugar

  • 250ml

    Coconut Cream

  • 1 tbsp

    Fish sauce

  • 2 cups

    Pumpkin cubes

  • 1/2

    Broccoli, diced

  • 150g

    Raw prawns

  • 250g

    Noodles, cooked as per instructions

  • Pinch of chilli flakes

  • Mint, coriander and sliced spring onion to garnish


  1. Place the oil into a large pot and warm. Add the garlic and ginger cooking for 2 minutes. Stir through the laska paste and allow to become aromatic.
  2. Add the stock, sugar, fish sauce and the chilli flakes. Bring to a simmer then add the pumpkin and cook for 8 minutes to soften.
  3. Just before serving add the brocollini, prawns and fish. Cook gently so the fish doesn’t break into pieces.
  4. In to four bowls place hot noodles. Ladle over the laksa vegetables and place a piece of fish on top.
  5. Garnish generously with mint, coriander and spring onions.