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!
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!
| 1 x 500g box | Sealord Natural Frozen Dory Fillets (thawed as per instructions) |
| 1 tbsp | Oil |
| 4 tbsp | Laksa paste |
| 1L | Chicken stock |
| 1 tbsp | Brown sugar |
| 250ml | Coconut cream |
| 2 tbsp | Fish sauce |
| 2 cups | Pumpkin, cubed |
| 1/2 | Broccoli, diced |
| 250 g | Noodles, cooked as per instructions |
| Pinch of chilli flakes | |
| Mint, coriander, sliced spring onion, lime wedge to garnish | |
| 1 cup | Prawns (optional) |
Place the oil into a large pot and warm. Add the laksa paste, cook for 2 minutes and allow to become aromatic.
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.
Just before serving add the broccoli, prawns (optional) and Sealord Dory Natural fillets. Cook gently so the fish doesn’t break into pieces.
Place hot noodles into 4 bowls. Ladle over the laksa vegetables and place a piece of fish on top.
Garnish generously with mint, coriander, spring onions and a lime wedge.
per serving | per 100g | |
|---|---|---|
Energy | 1850kJ | 282kJ |
Protein | 33.8g | 5.1g |
Carbs | 26.8g | 4.1g |
Fats | 21.2g | 3.2g |
*Nutrition figures are averages only
