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!


  • 400g

    Fresh Sealord hoki fillets

  • 2 tbsp


  • 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 and sliced spring onion, lime wedge to garnish


  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.

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