Name: Coconut, Oyster & Salmon Laksa
Yield: For Six Large Bowls
Ingredients: 50ml (1¾fl oz) sesame oil; 250g (9oz) salmon fillet, skinned and bones removed, sliced into 12 pieces; ½ cup fresh coriander, roots, stems and leaves, all well washed; 1 6cm (2½in) thumb of ginger, peeled and roughly chopped; 1 teaspoon finely ground coriander seeds; 2 medium-hot red chillies (more if you like!); 4 cloves of garlic, peeled; 3 spring onions, finely sliced; 12 freshly opened oysters (save the juices that come out when you open them); 50ml (1¾fl oz) Asian fish sauce; 18 fresh mint leaves; 200g (7oz) dried vermicelli noodles, cooked as described on the packet; 1.2 litres (2 pints) unsweetened coconut milk; 50ml (1¾fl oz) fresh lemon juice; 800ml (28fl oz) fish or vegetable stock

Preparation info

For
Six
Large Bowls

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This laksa is really sumptuous. It can be made with lots of chilli because there’s plenty of coconut milk to mask their heat. I recommend vermicelli rice noodles, but any type of noodle can be used. If you don’t like biting into a warm, uncooked oyster, add it a little earlier in the cooking process. The roots of fresh coriander pack a lot of flavour, so if you’re fortunate enough to be able to buy coriander whole wash the roots well and use them.