LimeCake

I’ve been neglecting my Asian recipes of late. Oh wait, I posted an entry on Miso Cod last week. Oops. My bad. Fine, if I have to be specific, that was Japanese. This. Is. Thai. Ish.

Anyway, if you’ve ever had laksa before, you’d know that this is a version of it. If you’ve ever had Thai red curry before, you’d know this is a version of it too. This is sort of a dry laksa (laksa is typically soupy) but with a thick Thai red curry sauce.

Toss, mix, and toss

I poached the white fish gently in the curry so that it would stay silky. And really, this meal doesn’t take long to make at all. This is my version of hawker food from the streets of Southeast Asia. On this cold Autumn night, I devoured these noodles and was immediately transported back to Asia – sweating it out at a hawker stall and slurping delicious noodles just like this.

Thai Red Curry Fish Laksa

serves 1

3-4 tbsp Thai red curry paste

½ cup coconut milk

½ cup fish stock or water

1 fillet white fish (I used sawshark [i know, cool name, right?], but any other white fish like bass will do fine)

8 oz laksa noodles (or other rice noodles)

Bird’s eye chili (optional)

Cilantro, to garnish

Cook the noodles in boiling water till al dente. Drain and set in bowl. In a small pot, add coconut milk, water, chili (if using) and red curry paste. Bring to a boil, add the fish fillet and turn heat down to medium-low. Cover with lid and poach for 5-7 minutes or until just cooked.

Place fish atop noodles and spoon curry sauce over. Garnish with cilantro.

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