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Quick fish laksa

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Bryce Carleton

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This low-calorie quick fish laksa, is a snap to make yet it looks wonderfully exotic. Ready in 20 minutes, packed with sensational flavours the whole family will love.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

200g rice noodles
1 tablespoon peanut oil
2 tablespoons Singapore laksa paste
1 cup light coconut milk
200g firm white fish, cut into bite-sized pieces
4 large prawns
1 bunch asparagus, or 1½ cups green beans, trimmed and cut into bite-sized lengths
2 carrots, julienned or chopped into fine matchsticks
1 cup shredded red cabbage
1 cup mung bean sprouts
¼ cup chopped fresh coriandercilantroX
1 tablespoon chopped peanuts

Instructions

Stay Awake

1 In a large bowl of cold water, soak noodles for 10 minutes.

2 In a large frying pan or wok, heat oil over medium-high. Add laksa paste and cook, stirring, for 1 minute until fragrant.

3 Add coconut milk and 400ml water and bring to the boil. Reduce heat, add fish, prawns, greens and carrot and simmer for 3 minutes, until just cooked. Remove from heat and stir through cabbage.

4 To serve, divide noodles among 4 bowls, spoon over laksa and top with bean sprouts, coriander, peanuts and lime wedges.

Variations

Make It gluten free: Check laska paste is gluten free.

Make it vegan: Substitute fish and prawns with chopped tofu and button mushrooms. Check laska paste is vegan.

Nutrition Info (per serve)

Calories 383 cal

Kilojoules 1600 kJ

Protein 20 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 9 g

Dietary fibre 5 g

Sodium 450 mg

Calcium 90 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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