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Quick fish laksa
Curries, Asian-style
2 ratingsRate

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.
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    Author: Jo Bridgford - Chef, Food Stylist
    Photographer: Bryce Carleton
    First published: Nov 2018

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