Hoki Laksa

A good laksa is all about achieving the perfect balance of spicy, sweet, sour and salty flavours. Follow this gluten free fish recipe and you will have a winner!

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-sodium-icon

Ingredients

  • 1 x 425

    Sealord Natural Hoki Fillets

  • 2 tbsp

    oil

  • 4 tbsp

    laksa paste

  • 1 L

    chicken stock

  • 1 tbsp

    brown sugar

  • 250ml

    coconut cream

  • 2 tbsp

    fish sauce

  • 2 cups

    pumpkin, cubed

  • 1/2

    broccoli, diced

  • 150g

    raw prawns (optional)

  • 250g

    noodles, cooked as per instructions

  • pinch of chilli flakes

  • mint, coriander, sliced spring onion, lime wedge to garnish

Directions

  1. Place the oil into a large pot and warm. Add the laksa paste, cook for 2 minutes and allow to become aromatic.
  2. Add the stock, sugar, fish sauce, chilli flakes and coconut cream. Bring to a simmer then add the pumpkin and cook for 8 minutes to soften.
  3. Just before serving add the broccoli, prawns (optional) 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, spring onions and a lime wedge.

Rate this recipe

Failed to rate recipe.

Nutritional Information*

(per serve) | (per 100g)

1850kJ

Energy

33.8g

Protein

21.2g

Total Fat

11.9g

Saturated fat

1980mg

Sodium

70mg

EPA

180mg

DHA

26.8g

Total Carbohydrate

10.3g

Sugar

*Nutrition figures are averages only.

282kJ

Energy

3.2g

Total Fat

1.8g

Saturated fat

300mg

Sodium

10.6mg

EPA

27.3mg

DHA

4.1g

Total Carbohydrate

1.6g

Sugar

*Nutrition figures are averages only.