Hot-smoked Trout Laksa
Ingredients
170g red curry paste
1 tbsp ground coriander
1 tsp ground turmeric
200ml coconut milk
1 tbsp fish sauce
1 tbsp Worcestershire sauce
200g fine green beans, cut into 2.5 cm pieces
300g beansprouts
4 fine egg noodle nests
160g pack hot smoked trout fillets, flaked
2 eggs, soft-boiled (with jammy yolks) and halved
3 mint sprigs, leaves picked and roughly torn
1 handful fresh coriander leaves
1 lime, quartered (optional)
1 tbsp sambal, to serve (optional)
4 servings
Calories~513 kcal
Protein~26 g
Carbs~60 g
Fat~19 g
Fiber~6 g
Sugar~8 g
Total recipe
Calories~2,050 kcal
Protein~105 g
Carbs~240 g
Fat~75 g
Fiber~25 g
Sugar~30 g
Method
Step 1
Put the curry paste, ground coriander and turmeric in a pan and cook over medium heat for 2 mins, stirring well to incorporate the dry powders into the curry paste.
Step 2
Add 800ml water, along with the coconut milk, fish sauce and Worcestershire sauce; bring to the boil, then turn off the heat.
Step 3
Meanwhile, blanch the green beans in boiling water for 3 mins, adding the beansprouts for the final 10 secs. Remove with a slotted spoon and set aside. Using the same pan of water, cook the noodles for 1 min, then drain.
Step 4
Divide the noodles, green beans, beansprouts and trout between 4 deep bowls. Bring the broth back up to the boil and ladle it over. Top each bowl with half an egg, then scatter with mint and coriander. Serve with lime wedges and sambal, if you like.
