Ingredients
25 total- 3 red chillies, roughly chopped
- 3 garlic cloves, minced
- 3cm piece of ginger, grated
- 1 stalk lemongrass, roughly chopped
- 1 tsp ground turmeric
- 2 tbsp vegetable oil, extra for greasing and frying
- 2 x 400ml tins M&S reduced fat coconut milk
- 200ml chicken stock
- 2 M&S Caledonian Gold Salmon Fillets, skin removed and cut to bite-sized pieces
- 2 M&S Wild Norwegian Line Caught Cod Fillets, skin removed and cut to bite-sized pieces
- 1 tbsp M&S Nam Pla Fish Sauce
- 2 ½ limes
- 1 tbsp sugar
- 200g M&S Collection Thai Hom Mali Jasmine Rice
- 1 pack M&S rice vermicelli noodles
- 3 tbsp toasted sesame oil
- 1 tbsp light soy sauce
- ½ tbsp pure honey
- ½ carrot, thinly sliced into matchsticks
- ½ cucumber, thinly sliced into matchsticks
- 1 red pepper, thinly sliced
- 2 baby gem lettuce, shredded
- 50g beansprouts
- 10g coriander, roughly chopped
- 3 salad onions, thinly sliced
Method
8 stepsStep 1
For the laksa base, put the chillies, garlic, 2cm piece grated ginger, lemongrass, turmeric and 2 tbsp vegetable oil into a blender and whizz to a smooth paste. Heat a large saucepan over a medium heat, add the paste and fry for 2-3 mins until fragrant, adding a little extra oil if needed and seasoning with salt.
Step 2
Pour in 400ml coconut milk and chicken stock, bring to the boil, then reduce to a simmer. Add the salmon and cod, then gently simmer for a couple of mins until just cooked through.
Step 3
Season the laksa with fish sauce, juice of 1 lime and sugar, tasting and adjusting the balance. Add a little extra coconut milk if needed to loosen, then remove from the heat.
Step 4
Meanwhile, rinse the rice until the water runs clear, then transfer to a pan with 200ml coconut milk, stock and a pinch of salt. Bring to the boil, cover and simmer for 12 mins. Remove from the heat and leave to rest for 5 mins.
Step 5
Add the remaining vegetable oil to 4 small bowls and use kitchen paper to rub it evenly around the inside. Pack the rice into the bowls, then carefully turn it out onto plates and set aside until ready to serve.
Step 6
Heat vegetable oil to 180°C and fry the dried rice noodles in batches for a few seconds until puffed and crisp. Lift out with a spider or slotted spoon, drain on kitchen paper and season with fine salt while still hot. Alternatively, air fry at 200°C for 1 mins until crisp.
Step 7
To make the salad, whisk together the sesame oil, soy sauce, honey, remaining garlic, ginger and juice ½ lime in a mixing bowl. Add the carrot, cucumber, red pepper and lettuce, then toss to coat evenly.
Step 8
Ladle the laksa into bowls and top with bean sprouts, coriander, salad onions, a squeeze of lime and a generous handful of crispy noodles. Serve with the coconut rice and sesame salad on the side.