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Hot-smoked Trout Laksa

Hot-smoked Trout Laksa

By OcadoLifePublished on 06 October 2026Malaysian 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 culture, laksa is most often eaten as a substantial breakfast or lunch, but it can also be served as a light dinner. The magic is in making the broth as flavourful as possible. Once that’s done, you could add whatever noodles and toppings you like. Mandy suggests a final drizzle of sambal, a chilli-based sauce.
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Time and servings

45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time

Ingredients

  • 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

  • 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.

  • Step 2

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

  • 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.

  • 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.