Salmon laksa

Akper waikabubak    Saturday, July 20, 2019    Recipe    Comment   

Ingredients

Laksa

• 2 x 170g Tassal salmon fillets, skin off and sliced
• 2 teaspoons olive oil
• 1 stalk lemongrass, finely chopped
• 2 tablespoon laksa curry paste
• ½ teaspoon turmeric, ground
• 1 lime zested and juiced
• 2 spring onions, sliced
• 1 carrot, peeled and julienne cut
• 1 bunch buk choy, washed and sliced
• 1 litre fish or chicken stock
• 400ml coconut cream

Garnish

• ½ bunch coriander leaves, washed, stalks removed
• 1 red chilli, finely chopped
• 150g bean sprouts
• lime juice

Method

• Heat oil in a large saucepan and sauté the lemongrass, laksa paste, turmeric and lime zest for 1 minute until fragrant.
• Add the prepared vegetables to the pan and cook, stirring for 2 minutes. Stir in the stock and coconut cream, bring to the boil then reduce heat and simmer for 5 minutes.
• Gently add the Tassal salmon slices a couple at a time, stir, and remove pot from the heat. Place a mound of bean sprouts into the centre of each serving bowl with a sprinkle of coriander leaves then ladle over the hot salmon laksa.
• Serve garnished with a sprinkle of chopped red chilli, coriander leaves and and a dash of lime juice.