Print Recipe

Ingredients

• 200 mls of Fiery Frillneck Hiss (Hot Smokey Chilli Tomato Sauce)
• 100g asparagus tips
• 200g pak choi
• 150g purple sprouting broccoli
• 1tbsp vegetable oil
• 2 shallots, peeled and finely chopped
• 2cm piece of root ginger, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 400ml coconut milk
• 1 jar Red Thai Curry Sauce
• 1 tbsp fish sauce
• 200g skinless salmon fillet, cubed
• 200g bass fillet, cubed
• Salt
• 2 packs of hoki egg noodles

Preparation

1. Place the asparagus, pak choi and broccoli in boiling water for 2-3 minutes. Drain and refresh in iced water.
2. Heat the oil in a wok or deep saucepan and sauté the shallots, ginger and garlic for 2-3 minutes until soft. Add the can of coconut milk and jar of Red Thai Curry Sauce and simmer gently for 5-10 minutes. Stir in the fish or soy sauce.
3. Simmer for a further 2 minutes and then add the salmon and bass. Finally add the drained blanched vegetables and continue to cook gently for 5 minutes or until the fish is cooked through.
4. Meanwhile, cook the noodles according to the instructions on the packaging and divide between 4 hot serving bowls. Ladle over the cooked laksa and garnish with the chopped coriander leaves. Serve at once.

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