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White Fish & Snow Pea Laksa
Posted 9 August 2019
Prep time: 10 minutes
Cooking time: 20 minutes
- 400g hokkien noodles
- 1 tablespoon olive oil
- 4 spring onions, thinly sliced
- 4 garlic cloves, grated or finely chopped
- Thumb-sized piece ginger, grated or finely chopped
- 1 long red chilli, thinly sliced
- 1 stick lemongrass, bruised
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons turmeric
- 400mL tin reduced-fat coconut milk
- 500mL reduced-salt vegetable stock
- 400g thick white fish, cut into 3cm cubes
- 2 cups snow peas, trimmed
- 2 tablespoons macadamias, roughly chopped
- 2 cups beans sprouts
- ¼ bunch mint, leaves picked
- Place noodles in a large bowl and cover with boiled water for 3-4 minutes or until easily separated with a fork. Drain and set aside.
- Heat oil in a large wok or frying pan over medium-high heat. Add white part of the spring onions, garlic, ginger, chilli and lemongrass. Cook, stirring, for 2-3 minutes or until fragrant. Stir in the fish sauce, brown sugar and turmeric until dissolved. Add the coconut milk and chicken stock and stir to combine.
- Bring the soup broth to a simmer. Add the fish and cook for 3-4 minutes or until just cooked. Add snow peas and macadamias for the last minute of cooking.
- Divide noodles, fish and snow peas between serving bowls. Pour over soup broth. Top with bean sprouts, mint leaves and green part of spring onions.
Adding macadamias towards the end of cooking creates a thick, luscious soup broth. For extra flavour, trying toasting the macadamias first.
Most of us don’t eat fish regularly enough. White fish is a good source of protein, and is low in saturated fat making it beneficial for heart health.