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.
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.
Nutrition Info (per serve)
Kilojoules 1600kJ
Calories 383cal
Protein 20g
Total fat 12g
Saturated fat 5g
Carbohydrates 45g
Sugars 9g
Dietary fibre 5g
Sodium 450mg
Calcium 90mg
Iron 1.5mg
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.
Rate this recipe
1 People Rated This Recipe
Average Rating
- (5 / 5)
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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