Seafood Laksa
HEAT RATING: FIERY Almost any kind of fish is suitable for this fabulously tasty meal in a bowl, but we recommend halibut or catfish.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 574 |
| pro | 45 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 87 g |
| fibre | 5 g |
| chol | 251 mg |
| sodium | 1.053 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 52% |
| vit A | 12% |
| vit C | 37% |
| folate | 25% |
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1/4 cup (50 mL) tamarind pulp
1 tbsp (15 mL) coriander seeds
1-1/2 tsp (7 mL) each cumin seeds and fennel seeds
1/2 tsp (2 mL) peppercorns
2 tbsp (25 mL) shrimp paste
4 stalks tender lemongrass, trimmed
15 dried red hot peppers
8 shallots (or 2 onions), chopped
4 red finger hot peppers (or 8 red Thai hot peppers), chopped
1 clove garlic, chopped
2 tbsp (25 mL) minced gingerroot
1/4 cup (50 mL) packed palm or light brown sugar
1 tbsp (15 mL) turmeric
2 tsp (10 mL) salt
1-1/2 lb (750 g) fish fillets, cut in 2-inch (5 cm) chunks
1 lb (500 g) large raw shrimp, peeled and deveined
8 oz (250 g) cleaned squid, sliced
1 pkg (400 g) laksa noodles (or rice stick noodles)
1 cup (250 mL) chopped fresh pineapple
1 English cucumber, coarsely grated
Half sweet onion, thinly sliced
1/4 cup (50 mL) sliced pickled shallots or pickled onions
1/2 cup (125 mL) loosely packed small mint leaves
Lime wedges
Preparation:
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.
Additional Information
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Milder Version: Reduce the number of dried hot peppers to 5. Replace fresh red finger hot peppers with 1 sweet red pepper.
Source
Canadian Living Magazine: May 2003
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