Quick fish laksa
Summary
Dive into the captivating flavors of Quick fish laksa! A culinary gem from Southeast Asia, this aromatic fish soup is not just a treat to your taste buds, but also a warm embrace for the soul. Packed with delicate fish, creamy coconut, and a burst of spices, mastering this dish is your next kitchen achievement. Ready to whip up some authentic Quick fish laksa?
Ingredients for Quick fish laksa
- White fish fillets (like cod or haddock): 1 lb (450g)
- Coconut milk: 14 oz (400ml)
- Fish stock: 2 cups (475ml)
- Fresh ginger, minced: 1 tbsp (15g)
- Garlic cloves, minced: 2
- Red chili, finely chopped: 1 (adjust to preference)
- Lemongrass stalks, bruised: 2
- Laksa paste: 2 tbsp (30g)
- Rice noodles: 8 oz (225g)
- Bean sprouts: 1 cup (100g)
- Fresh cilantro, chopped: 1/4 cup (15g)
- Lime wedges: for serving
- Salt: to taste
Time Estimates
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Total time: 45 minutes
Serves 2
Nutritional Facts Per Serving of Quick fish laksa
- Calories: 500
- Protein: 28g
- Carbohydrates: 55g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 50mg
- Sodium: 300mg
- Potassium: 700mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 800IU
- Vitamin C: 15mg
- Calcium: 60mg
- Iron: 2mg
Instructions
- Begin by preparing the rice noodles according to the package directions, then drain and set aside.
- In a large pot over medium heat, sauté ginger, garlic, and red chili in a splash of oil until fragrant, about 1-2 minutes.
- Add the laksa paste to the pot and stir, letting the aromas come alive.
- Pour in the fish stock, followed by the creamy coconut milk. Stir well.
- Drop in the bruised lemongrass stalks. This will infuse your laksa with a citrusy undertone.
- Once your soup base begins to simmer, introduce the fish fillets, ensuring they are submerged.
- Allow the fish to poach in the simmering soup until it’s tender and flaky, around 7-10 minutes.
- Season your laksa with salt as needed.
- Discard the lemongrass stalks, they’ve done their job!
- To serve, place some rice noodles in each bowl, pour over the fish and aromatic soup, and top with bean sprouts and fresh cilantro.
- Offer lime wedges on the side for a zesty squeeze.
Tips
- Any white fish will do, but always ensure it’s fresh for the best Quick fish laksa.
- If you’re unable to find laksa paste, a blend of red curry paste and tamarind paste can substitute.
- Want more veggies? Toss in some snap peas or bok choy for added crunch.
- Adjust the chili according to your heat preference.
- Fresh lime juice can elevate the flavors; don’t skip it!
Serving Suggestions
- A cold drink like iced tea pairs beautifully with the spiciness of the laksa.
- Freshly toasted bread can be great for dipping and soaking up the flavorful soup.
- For an authentic touch, serve with extra chili, minced garlic, and soy sauce on the side.
There’s a certain magic in Quick fish laksa – the warmth of the broth, the softness of the fish, and the kick from the spices. This dish isn’t just about taste; it’s about creating memories. Every bite promises a journey to Southeast Asia, right from your kitchen. Thanks for counting on AH7 for your culinary voyage. Happy cooking and relishing!
Quick fish laksa
Dive into the captivating flavors of Quick fish laksa! A culinary gem from Southeast Asia, this aromatic fish soup is not just a treat to your taste buds, but also a warm embrace for the soul. Packed with delicate fish, creamy coconut, and a burst of spices, mastering this dish is your next kitchen achievement. Ready to whip up some authentic Quick fish laksa?
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Nutritions
Nutrition Facts
Quick fish laksa
Amount per Serving
Calories
500
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Cholesterol
50
mg
17
%
Sodium
300
mg
13
%
Potassium
700
mg
20
%
Carbohydrates
55
g
18
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
28
g
56
%
Vitamin A
800
IU
16
%
Vitamin C
15
mg
18
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- White fish fillets like cod or haddock: 1 lb (450g)
- Coconut milk: 14 oz 400ml
- Fish stock: 2 cups 475ml
- Fresh ginger minced: 1 tbsp (15g)
- Garlic cloves minced: 2
- Red chili finely chopped: 1 (adjust to preference)
- Lemongrass stalks bruised: 2
- Laksa paste: 2 tbsp 30g
- Rice noodles: 8 oz 225g
- Bean sprouts: 1 cup 100g
- Fresh cilantro chopped: 1/4 cup (15g)
- Lime wedges: for serving
- Salt: to taste
Instructions
- Begin by preparing the rice noodles according to the package directions, then drain and set aside.
- In a large pot over medium heat, sauté ginger, garlic, and red chili in a splash of oil until fragrant, about 1-2 minutes.
- Add the laksa paste to the pot and stir, letting the aromas come alive.
- Pour in the fish stock, followed by the creamy coconut milk. Stir well.
- Drop in the bruised lemongrass stalks. This will infuse your laksa with a citrusy undertone.
- Once your soup base begins to simmer, introduce the fish fillets, ensuring they are submerged.
- Allow the fish to poach in the simmering soup until it’s tender and flaky, around 7-10 minutes.
- Season your laksa with salt as needed.
- Discard the lemongrass stalks, they’ve done their job!
- To serve, place some rice noodles in each bowl, pour over the fish and aromatic soup, and top with bean sprouts and fresh cilantro.
- Offer lime wedges on the side for a zesty squeeze.
Notes
Tips
1. Any white fish will do, but always ensure it’s fresh for the best Quick fish laksa.
2. If you’re unable to find laksa paste, a blend of red curry paste and tamarind paste can substitute.
3. Want more veggies? Toss in some snap peas or bok choy for added crunch.
4. Adjust the chili according to your heat preference.
5. Fresh lime juice can elevate the flavors; don’t skip it!
Serving Suggestions
A cold drink like iced tea pairs beautifully with the spiciness of the laksa.
Freshly toasted bread can be great for dipping and soaking up the flavorful soup.
For an authentic touch, serve with extra chili, minced garlic, and soy sauce on the side.
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