Laksam (Rice Noodles in White Fish and Coconut Gravy)
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Ingredients
- 400 g flat rice noodles
- 500 g white fish fillets (such as pollock)
- 400 ml tinned coconut milk
- 5 shallots
- 15 g fresh ginger, grated
- 1 lemongrass stalk, bruised
- 100 g beansprouts
- 1 cucumber, julienned
- 10 g fresh mint leaves
Nutrition (per serving)
- Calories
- 710 kcal
- Protein
- 33.6 g
- Carbohydrate
- 93.5 g
- of which sugars
- 7.6 g
- Fat
- 20.8 g
- of which saturates
- 16.9 g
- Fibre
- 5.2 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the fish fillets in 400ml water with the lemongrass for 8-10 minutes until cooked through and flaking, then lift out and flake the flesh, keeping the poaching liquid.
- 2
Blend the shallots and ginger to a paste and fry in a large pot for 4 minutes until fragrant.
- 3
Pour in the reserved poaching liquid and the coconut milk, bring to a simmer, and stir in the flaked fish.
- 4
Simmer for 8-10 minutes until the gravy has thickened slightly, then season with a little salt.
- 5
Cook the flat rice noodles according to the pack instructions, drain, and divide between bowls.
- 6
Ladle over the fish gravy and top with the beansprouts, cucumber and mint leaves.
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