Salmon or White Fish Laksa
Festive Food & Drink
This is a homemade, family-accredited version of the traditional laksa. The original uses wide rice noodles but we’ve found that it’s also very yummy with tagliatelle. It’s a quick and delicious lunch or supper dish for festive visitors. You can also use any firm white fish fillets. By Anita Newcombe. Ingredients 4 salmon fillets (or white fish) with skin removed cooking spray or oil 2 tbsp finely chopped ginger 3 garlic cloves finely chopped 2 x 400g cans reduced fat coconut milk Half a vegetable stock cube or stockpot 1 red chilli, deseeded and diced very small 150g pack Edamame beans 150g tenderstem broccoli (heads whole / stem chopped) 200g sugar snap peas (mangetout) 400g rice noodles or 6 bundles of tagliatelle bunch of coriander chopped Method Mist a non-stick saucepan with oil and gently fry the ginger and garlic for 3 minutes whilst stirring. Add the 2 tins of coconut milk and then a further 400ml of water; stir. Add the chilli and the half stock cube or stockpot. Stir and bring to a simmer. Add the vegetables and noodles. Simmer for 3-5 minutes (you will need a little longer if using tagliatelle but leave it slightly firm). Then add the salmon and cook for 5 minutes more until cooked, stirring gently. Season with salt and pepper and sprinkle over some coriander to taste. Leave to stand for 5 minutes and serve in deep bowls – delicious!
englishrivieramagazine.co.uk
December/January 2018/19 | 37