Seafood Laksa with Whiting and Prawns
1 tablespoon veg oil
1 red chilli, finely sliced
3 tablespoons Thai red curry paste
500 ml reduced salt chicken or veg stock
400 ml tin coconut milk
2 teaspoons fish sauce
1 teaspoon caster sugar
1 Donegal Catch Natural Whiting Fillet
100 grams thin vermicelli rice noodles
2 limes – 1 juiced and the other cut into wedges
150 grams Donegal Catch Natural Atlantic Prawns
½ small pack coriander, chopped, to serve
- Heat the oil in a medium saucepan and add most of the chilli, reserving a few slices for garnish, if you wish. Cook for 1 minute then add the curry paste. Cook for 5 minutes, stirring constantly, until the paste darkens and the oil splits out then add the chicken or veg stock and stir to combine. Pour in the coconut milk and bring to the boil then turn down to a simmer.
- Add the Donegal Catch Natural Whiting Fillet and cook for 5 minutes then add the fish sauce, the noodles and the prawns and cook for a further 3-4 mins until the noodles have softened. Squeeze in the lime juice and cook for a further minute until everything is completely cooked.
- Serve in bowls with the coriander, any remaining chilli slices and some lime wedges on top for squeezing over.