Barramundi And Prawn Laksa

You're guaranteed to win over your hungry horde with this laksa bursting with freshness and flavour
By Alejandro Franco
Photography & styling Bonnie Coumbe
Barramundi And Prawn Laksa

Barramundi And Prawn Laksa

0 from 0 votes








  • 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


  • 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.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Market tip...

After draining noodles, for easier handling, place them on a chopping board and cut into quarters using scissors. If you don’t have fish sauce you can also use soy sauce or just salt. Do not over stir the laksa – you want the fish to stay in cubes and not flake away.

Leave a Review or share your tips!

Your email address will not be published.

What's Trending Now

Hit enter to search or ESC to close

Don't miss a thing!

Get all our latest recipes, cooking tips and tricks, gardening ideas and all things happening in-store at Harris Farm in your inbox every week.