Name: Steamed fish with laksa sauce
Yield: Serves 4
Cuisine: Malay
Ingredients: 2 tablespoons Fried Shallot Slices; 1 stalk lemongrass, roughly chopped; 200 ml/6½ fl oz coconut cream; 4 teaspoons tomato purée; 8 teaspoons Laksa Paste; 20 ml/¾ fl oz vegetable oil; 20 ml/¾ fl oz light soy sauce; 1 teaspoon sesame oil; 4 X 150 g/5 oz white fish fillets; ½ teaspoon freshly ground white pepper; 2 small red birds-eye or Thai or serrano chillies, chopped; 2 kaffir lime leaves; 250 ml/8 fl oz Fish Stock; 1 teaspoon strained lime juice; 2 teaspoons fish sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz light soy sauce
1 teaspoon sesame oil

Method

To make laksa sauce, heat oil in pan and fry laksa paste with lemongrass, chilli and lime leaves for about 5 minutes, or until fragrant.
Add coconut cream and tomato purée and bring to simmering point. Cook on gentle heat for 5 minutes, then add stock. Simmer for 20 minutes, then add fish sauce and lime juice. If sauce gets too thick, add a little extra fish st

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Steamed fish with laksa sauce

Ingredients

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