Seafood Laksa

Author: Canadian Living

Heat Rating: Fiery Almost any kind of fish is suitable for this fabulously tasty meal in a bowl, but we recommend halibut or catfish.

  • Portion size 6 servings

Ingredients

  • 1/4 cup tamarind pulp
  • 1 tablespoon coriander seeds
  • 1 1/2 teaspoon cumin seeds
  • 1 1/2 teaspoon fennel seeds
  • 1/2 teaspoon peppercorns
  • 2 tablespoons shrimp paste
  • 4 stalks lemongrass trimmed
  • 15 dried red hot pepper
  • 8 shallot chopped
  • 4 red finger hot pepper chopped
  • 1 clove garlic chopped
  • 2 tablespoons minced gingerroot
  • 1/4 cup packed palm sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon turmeric
  • 2 teaspoons salt
  • 1 1/2 lb fish fillet cut in 2-inch (5 cm) chunks
  • 1 lb large raw shrimp peeled and deveined
  • 8 oz cleaned squid sliced
  • 1 pks laksa noodles
  • 1 pks rice stick noodles
  • 1 cup fresh pineapple
  • 1 English cucumber coarsely grated
  • 1/2 sweet onion thinly sliced
  • 1/4 cup pickled shallot
  • 1/4 cup pickled pickled onion
  • 1/2 cup loosely packed small mint leaf
  • lime wedges

Method

In small saucepan, bring tamarind pulp and 2 cups (500 mL) water to boil; reduce heat to medium and simmer for 10 minutes. Strain through sieve into large saucepan, pressing with spatula to extract liquid; discard solids. Set aside.

In small skillet, toast coriander seeds, cumin seeds, fennel seeds and peppercorns over medium-low heat until fragrant, about 5 minutes. In clean coffee grinder, grind to fine powder; set aside. In same pan and using fork, mash shrimp paste; cook over medium heat, mashing, until crumbly, dry and very smelly. Transfer to food processor.

Slice lemongrass paper-thin; add to food processor.

Break dried hot peppers in half; shake out and discard seeds. In clean coffee grinder, grind until coarse powder. Add to food processor along with chopped shallots, finger hot peppers, garlic, ginger and 1 cup (250 mL) water; purée until fairly smooth. Add to tamarind liquid in saucepan. Stir in 8 cups (2 L) water, sugar, turmeric, salt and coriander seed mixture; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 20 minutes.

Add fish; cook over medium-high heat for 3 minutes. Add shrimp; cook for 2 minutes. Add squid; cook for 1 minute.

Meanwhile, bring large pot of water to boil; add noodles. Remove from heat; cover and let stand for 15 minutes. (Or, if using rice stick noodles, cook according to package instructions.) Drain; divide among 6 warmed large soup bowls. Keep warm.

Ladle soup over noodles. Top with pineapple, cucumber, onion, pickled shallots, then mint. Serve with lime wedges to squeeze over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1053 mg
  • Protein 45 g
  • Calories 574.0
  • Total fat 4 g
  • Cholesterol 251 mg
  • Saturated fat 1 g
  • Total carbohydrate 87 g

%RDI

  • Iron 52.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Seafood Laksa