Penang Fish Laksa



300 grams wild caught rockling
400 ml light coconut milk
100 grams bean thread noodles
80 grams green beans
40 grams snow peas
20 grams coriander
1 tbsp Thai red curry paste
1 tomatoes
1 brown onion
soy sauce*
extra virgin olive oil*

*pantry item


– cut fish into 2cm pieces
– rinse and cut beans and peas into 2cm lengths
– peel and finely chop onion
– rinse and chop tomatoes
– rinse and chop coriander leaves and stems


1. Heat a little olive oil in a large saucepan over a medium heat. Add onion and cook for a minute or two until beginning to soften. Add curry paste and stir for 1 minute until fragrant. Stir in coconut milk, stir well and bring to a gentle simmer.
2. Add soy sauce, fish, beans, tomato and coriander stems. Return to a simmer, then simmer gently for about 5 to 7 minutes, or until fish is cooked.
3. Cover noodles and snow peas with boiling water, stand for a minute and drain.
4. To serve, divide noodles and snow peas among bowls. Ladle in laksa. Top with coriander leaves.

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