Singapore Laksa

I often use chunks of good Scottish salmon in my laksa but you can add any firm-fleshed fish of your choice, along with shellfish like scallops and prawns. If you’re vegetarian, the laksa is delicious made with chunks of butternut squash and vegans can just substitute the ghee with coconut oil. The key to a tasty laksa is to make a strong-flavoured rempah (the base paste) so don’t be bashful with your quantities of ginger, chillies and lemongrass. The flavours and textures in this laksa mar