Irish seafood laksa
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Ingredients
150g monkfish meat, cut into medallions
175g haddock, pin boned, skin on, cut into cubes
100g Squid, cut into rings
12-16 Dublin Bay prawns, peeled and deveined
1 x 400g tin coconut milk (Thai Gold brand)
2 tsp red curry paste (Thai Gold brand)
1 tsp tomato puree
½ ground turmeric
1 banana shallot, peeled and thinly sliced
500ml vegetable stock
2 garlic cloves, crushed
1 small piece root ginger, peeled and cut in pieces
1 small piece galangal, peeled and cut in pieces
2 tbsp nam pla (fish sauce)
1 birds eye chill, cut in half
Juice of 1 lime
100g sugar snaps, top & tail removed
6-7 basil leaves, torn
rice noodles, to serve (pre-cooked)
bean sprouts, to serve
roasted peanuts, to garnish
Method
In a large saucepan, place the coconut milk, curry paste, tomato puree and turmeric.
Add in the shallot and stock. Using a balloon whisk, mix together and heat on a medium heat to allow the coconut milk to infuse.
Add in the crushed garlic, root ginger, galangal and nam pla. Combine everything.
Add the birds eye chilli and lime juice and bring to a slow simmer.
Gently add in the monkfish medallions, haddock, squid and Dublin bay prawns. Add in the sugar snaps and cover with the lid.
Bring to the boil, reduce and simmer for 5-6 minutes. Finish with fresh basil leaves.
To serve, place rice noodles in the centre of the serving bowl followed by some bean sprouts
Ladle over the prepared laksa and finish with crushed roasted peanuts.
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