Quick fish laksa
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.
Reviewed by our expert panel Serves: 4
Time to make: 20 mins
Total cost: $14.92 / $3.73 per serve
(at time of publication)
Ingredients
- 200g rice noodles
- 1 tablespoon peanut oil
- 2 tablespoons Singapore laksa paste
- 1 cup light coconut milk (we used Trident)
- 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 coriander
- 1 tablespoon chopped peanuts
Instructions
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 383cal
-
Kilojoules 1600kJ
-
Protein 20g
-
Total fat 12g
-
–Saturated fat 5g
-
Carbohydrates 45g
-
–Sugars 9g
-
Dietary fibre 5g
-
Sodium 450mg
-
Calcium 90mg
-
Iron 1.5mg
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.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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