Fish Laksa

Ingredients

• 1 fillet of white fish
• 1 packet Malaysian laksa 2 minute noodles
• 3 fine slices of fennel, separated into strips
• 6 small field mushrooms, finely sliced
• 3 asparagus stalks, finely sliced on the diagonal
• 40 gm baby spinach leaves, roughly chopped
• 2 tbspn fennel fronds, for garnish

Method

1. Heat a non-stick frypan to high heat, add a teaspoon of vegetable oil. Pat fish fillet dry with paper towel (so it doesn’t spatter too much) and cook for 2-3 minutes each side, until nicely browned.
2. Remove fish from pan, divide into 2cm sections and place in base of serving bowl.
3. Set about 200ml water to boil in a small saucepan.
4. Meanhwile, lower heat in the pan, add another teaspoon of oil, and lightly fry mushrooms, fennel and asparagus for 2-3 minutes.
5. Add dried noodles to boiling water, cook for 90 seconds.
6. Add spinach to pan, toss lightly until spinach starts to wilt, 60 seconds.
7. Add laksa spice to noodles (add a bit of the creamery packet if you want), and stir through.
8. Remove vegetables from pan into serving bowl and mix with the fish.
9. Add noodles and liquid into bowl, mix through, and garnish with fennel fronds. Serve.

Notes

In this instance, I used basa. You could use ling, flathead, whiting, cod, or any fish with firm, white flesh.

I used Malysian Laksa noodles because they come with pre-mixed laksa seasoning. You could use plain 2 minute noodles and make your own laksa seasoning.

The core of the fennel bulb is edible but a bit tough. For this recipe, I cut the core out.

This is a very quick dish. Prepare your ingrediends first so you can toss them into the pan and flash fry, while boiling the noodles.