This is a really colourful and easy mid-week supper. Using seafood, as opposed to chicken or pork, makes this dish really quick to whip up, and the recipe below makes enough for about 3-4 people, so you can enjoy it two nights in a row or for lunch the following day. If you don’t like a lot of spice, simply reduce the amount of red chilli you add, the flavour will still be there.
seafood for 4 – this could be anything – haddock, prawns, scallops, a mix, whatever you fancy.
2 cloves of garlic
a thumb sized piece of ginger
1 red chilli
a large bunch of fresh coriander
2 teaspoons of turmeric
2 teaspoons of cayenne pepper
a wedge of lime
1 can of coconut milk
a large bag of stir fry vegetables – or your own selection, but the pre-chopped bags make this recipe super quick and easy
toasted sesame oil for cooking
peanuts (ground, just a few to garnish)
- Prepare your seafood and set aside – in my case I chopped the skinless haddock fillets into 1-2cm chunks.
- Finley chop your garlic, ginger & chilli and roughly chop a large bunch of fresh coriander.
- Add the sesame oil to a wok and put on a high heat. Add the turmeric and cayenne pepper and let simmer for 1-2 minutes.
- Add the chopped garlic, ginger, chilli and coriander, pushing them around the pan, letting them soak up the spices and oil.
- Add the vegetables and cook for 2-3 minutes further.
- Squeeze in the juice from a wedge of lime and add a dash of fish sauce, three tablespoons of soy sauce, and the coconut milk. Lower the heat and simmer for about 10 minutes, just enough time for the coconut milk to take on the flavours already in the wok.
- The seafood (depending on what you have chosen) can be added at right at the end, as it will only need about 5 minutes to cook in the sauce.
- In a separate pan, cook your rice noodles following the instructions on the packet – the ones I used only need 2-3 minutes in boiling water, so keep an eye on them. You don’t want slimy, soggy noodles, ideally they should still have a little bit of bite left in them.
- Drain and dish up the noodles in bowls, adding with a good helping of the seafood laksa on top. Garnish with a handful of freshly chopped coriander, some leftover chilli and the ground peanuts.
Nothing left to do now but enjoy! If you are saving a portion or two for the following day, make sure you keep the sauce and the noodles separate – if you add it all together and leave overnight, the noodles will just soak up all the sauce – and not in a good way!
Wear an apron – the turmeric and coconut combination is lethal on your favourite top!