Curry Laksa with Fish

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Curry Laksa with Fish

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Ingredients

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Laksa Paste

500 g shallots, peeled, South East Asian small red onions
10 pieces Fresh Red Chilies, Medium sized, with stems removed
40 pieces Dried Chilies, Soaked in hot water beforehand
12 pieces candlenuts, Also known as Buah Keras or Indian Walnut; alternatively use Macadamia nuts
4 stalks lemongrass, Roughly chopped
80 g dried shrimp
100 g Belacan, Dried Shrimp Paste
5 centimetres fresh turmeric, peeled, 1 piece
2.5 centimetres Galangal knobs, peeled, 4-5 pieces
5 cloves garlic

Laksa Noodle Broth

60 g oil
500 g Fresh Noodles, Egg noodles, or flat rice noodles
500 g Fish fillet Ling/Salmon or others
3 pieces Fish Cakes, sliced, Optional
500 g coconut cream, tinned, Not to be confused with coconut milk
2 tablespoons Chicken Stock, concentrate
500 g water, for broth
to taste salt, or Soy Sauce
750 g water, to soak noodles

Garnishings

500 g bean sprouts, Soaked in cold water
100 g Tofu Puffs
2 sprigs Vietnamese mint leaves, Optional

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6

15min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Cooking Steam cooking with Varoma Asian Low budget Dinner Lunch Main course Fish dish

Recipe's preparation

Noodles

Place all ingredients together in TM bowl, chop for 10 seconds/speed 7. Or longer, if you wish for the paste to be finer.

Laksa Paste & Noodle Broth

1. Place all ingredients together in TM bowl, chop for 10 seconds/speed 7. Or longer, if you wish for the paste to be finer.

2. Add oil into the bowl with the paste, sauté the paste by heating at Varoma temperature/5 minutes/speed 1. After sautéing, the oils will look separated from the paste. This is what should happen.

3. Add coconut cream, chicken stock concentrate and 500g water to TM bowl. Place fish fillets and sliced fish cakes (if using) on Varoma tray over the broth, then cook at Varoma temperature/15-20 minutes/"Gentle stir setting" or speed 1 or until fish is cooked.

Serving Option 1 (individual serves)

1. Place noodles in a separate individual serving bowls, along with a handful of tofu puffs and some bean sprouts.

2. Pour broth from TM bowl on to individual serving bowls.

3. Roughly separate fish fillets with a fork, place on top of noodle broth; along with sliced fish cakes (if using).

4. Garnish with Vietnamese mint leaves (optional)

Serving Option 2 (group serve)

1. Use the noodles in Thermoserver from the earlier step. Add the tofu puffs and bean sprouts.

2. Pour broth from TM bowl into the Thermoserver with the noodles.

3. Roughly separate fish fillets with a fork, place on top of noodle broth; along with sliced fish cakes (if using). Then garnish with Vietnamese mint leaves (optional).

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

When making the paste, you could still set approximately half aside for making laksa soup in future. Using the whole paste for one serve of Laksa can be moderately to high in spiciness levels.If separating the paste for future portions or reducing spiciness, just add a approximately 100g water/coconut milk, and 1 tblsp chicken stock to the laksa noodle broth steps to make-up for reduction in paste quantity.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.