
Barramundi And Prawn Laksa
Serves
4
Preparation
10
minutesCooking
20
minutesIngredients
400 g 400 skin-on, boneless barramundi fillets
½ ½ bunch coriander
180 g 180 jar laksa paste
400 g 400 can coconut milk
250 ml 250 stock (vegetable or chicken)
250 g 250 packet vermicelli noodles
100 g 100 tofu puffs
250 g 250 green prawns, peeled lime, bean sprouts and birds eye chilli, to serve (optional)
- From your pantry
Cooking oil
Soy sauce
Sesame oil
Fish sauce
Method
- Cut the fish into 2 or 3cm cubes. Finely chop ½ of the coriander.
- Place a medium-sized pot on high heat. Add a splash of cooking oil and the laksa paste. Cook for 1-2 minutes, pour in coconut milk and stock and then bring to the boil, stirring occasionally. Meanwhile, soak vermicelli noodles for 5 minutes in boiling water. Drain and toss them with a drizzle of soy sauce and sesame oil.
- Stir chopped coriander into the laksa, then add tofu, prawns and fish. Stir well, turn heat to low and cook for 7 minutes. Season with a splash of fish sauce.
- Serve immediately garnished with remaining coriander leaves. Top with a squeeze of lime juice, bean sprouts and sliced chilli, if you’re using them.
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