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Hot-smoked Trout Laksa

By OcadoLife
Malaysian chef Mandy Yin’s Hot-smoked Trout Laksa is a warming dish of spiced broth, noodles and smoked fish, but you can switch up the protein if you like: cold poached chicken or prawns would work well. In Malaysian…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 170g red curry paste
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 200ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp Worcestershire sauce
  • 200g fine green beans, cut into 2.5 cm pieces
  • 300g beansprouts
  • 4 fine egg noodle nests
  • 160g pack hot smoked trout fillets, flaked
  • 2 eggs, soft-boiled (with jammy yolks) and halved
  • 3 mint sprigs, leaves picked and roughly torn
  • 1 handful fresh coriander leaves
  • 1 lime, quartered (optional)
  • 1 tbsp sambal, to serve (optional)

Method

4 steps

  1. Step 1

    Put the curry paste, ground coriander and turmeric in a pan and cook over medium heat for 2 mins, stirring well to incorporate the dry powders into the curry paste.

  2. Step 2

    Add 800ml water, along with the coconut milk, fish sauce and Worcestershire sauce; bring to the boil, then turn off the heat.

  3. Step 3

    Meanwhile, blanch the green beans in boiling water for 3 mins, adding the beansprouts for the final 10 secs. Remove with a slotted spoon and set aside. Using the same pan of water, cook the noodles for 1 min, then drain.

  4. Step 4

    Divide the noodles, green beans, beansprouts and trout between 4 deep bowls. Bring the broth back up to the boil and ladle it over. Top each bowl with half an egg, then scatter with mint and coriander. Serve with lime wedges and sambal, if you like.