500 g monkfish or salmon
1/2 x 260 g Reuben Solomon's Singapore Laksa paste
600 ml water
125 g creamed coconut, chopped
3 tbsp sesame oil
4 salad onions, finely chopped
salt and freshly ground black pepper
2 x 300 g packs chilled soba noodles or 200 g pack dried soba noodles
15 g pack coriander leaves, roughly chopped
1/2 x 260 g Reuben Solomon's Singapore Laksa paste
600 ml water
125 g creamed coconut, chopped
3 tbsp sesame oil
4 salad onions, finely chopped
salt and freshly ground black pepper
2 x 300 g packs chilled soba noodles or 200 g pack dried soba noodles
15 g pack coriander leaves, roughly chopped
method
1. Trim the monkfish and cut into 2 cm pieces, place to one side.
2. Place a saucepan over a moderate heat. Add the laksa paste, water and creamed coconut and bring to the boil, reduce the heat and simmer the laksa sauce.
3. Place a frying pan over a moderate heat, add a 1 tbsp of sesame oil and when the oil is hot add the salad onions; fry the salad onions for one minute.
4. Season the monkfish and add it to the frying pan with the spring onions and cook for 2-3 minutes.
5. Whilst the monkfish is cooking, cook the noodles according to the pack instructions.
6. Pour the laksa sauce onto the fish and stir to mix the fish and salad onions into the sauce. Continue to cook for a further 2 minutes.
7. Place the cooked noodles into a large bowl and stir in the remaining sesame seed oil. Divide the noodles between 4 warmed rice or soup bowls.
8. Pour the monkfish laksa over the noodles. Sprinkle with coriander and serve.
2. Place a saucepan over a moderate heat. Add the laksa paste, water and creamed coconut and bring to the boil, reduce the heat and simmer the laksa sauce.
3. Place a frying pan over a moderate heat, add a 1 tbsp of sesame oil and when the oil is hot add the salad onions; fry the salad onions for one minute.
4. Season the monkfish and add it to the frying pan with the spring onions and cook for 2-3 minutes.
5. Whilst the monkfish is cooking, cook the noodles according to the pack instructions.
6. Pour the laksa sauce onto the fish and stir to mix the fish and salad onions into the sauce. Continue to cook for a further 2 minutes.
7. Place the cooked noodles into a large bowl and stir in the remaining sesame seed oil. Divide the noodles between 4 warmed rice or soup bowls.
8. Pour the monkfish laksa over the noodles. Sprinkle with coriander and serve.
serving amount
serves 3
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