Fish Laksa

Fish Laksa


1-2 tablespoons ready-made laksa paste

1 tablespoon vegetable oil

1 tablespoon finely chopped fresh lemon grass

2 cloves garlic, crushed

1 tablespoon fish sauce

1 litre fish stock

300g fish fillets, cut into cubes or 300g green king prawns, peeled and deveined or both

270ml coconut cream

200g vermicelli noodles

Bean shoots

Fresh coriander to garnish

Freshly squeezed lemon to taste

Fresh garlic flakes to garnish

Step by step

  • In a large bowl, add the noodles and cover with boiling water. Leave to soak until soft, then drain. Set aside.
  • In a large microwave safe glass bowl, place laksa paste, oil, lemon grass and garlic. Cook on HIGH (100%) for 1 minute, stirring after 30 seconds.
  • Add the fish sauce and stock. Cook for 3 minutes on HIGH (100%).
  • Add the fish and/or prawns. Cook for 5-7 minutes on MEDIUM (50%).
  • Stir through the coconut cream. Cook for 5 minutes on MEDIUM (50%).
  • Place the bean shoots and noodles into a serving bowl, and pour the laksa soup over.
  • Garnish with the freshly torn coriander and garlic flakes, and lemon juice to taste.

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