Seafood Laksa
"Good bowl food is always a treat and in this dish you have some lovely flavors with a little kick. Monkfish is the perfect slow cooker fish as it stays intact. Recipe courtesy of Slow Cooking by Antony Worrall Thompson/ Mitchell Beazley, 2012...."
INGREDIENTS
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Peanut oil, for cooking
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8 small squid, cleaned and cut into 2-in pieces
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1 lb monkfish fillet, skinned and cut into 2-in chunks
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Juice of 1 large lemon
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2 medium-hot red chillies, halved and deseeded
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4 garlic cloves, roughly chopped
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2in piece of fresh ginger, roughly chopped
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1 teaspoon ground toasted coriander seeds
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Small bunch of cilantro (including roots)
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1/4 cup sesame oil
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2 1/2 cups coconut milk
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2 cups fish or vegetable stock
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12 raw tiger prawns, peeled and deveined
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3 cups sugar snap peas
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2 bok choy, halved
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7 oz dried vermicelli
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1/4 cup Thai fish sauce (nam pla)
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Handful mint and basil leaves
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3 scallions, thinly sliced
Comments & Reviews
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