ROASTING Pete`s Laksa

DELICIOUS
WINTER
BAKING
AND
ROASTING
Serves 4
250g rice noodles of your choosing
6 garlic cloves
200g long red chillies, roughly chopped
2 lemongrass stems, thinly sliced
1 teaspoon ground tumeric
Pete’s Laksa
Make me tonight!
5 kaffir lime leaves, finely shredded
3 x 440ml tins coconut milk 2 tablespoons grated
palm sugar
Half teaspoon of tamarind concentrate
500g Barramundi fillet or other firm white fish
50ml fish sauce
50ml limejuice
Quarter of a chinese cabbage, finely shredded
300g firm tofu diced into 2cm cubes
To serve: Handful of bean sprouts,
Handful of Thai Basil Leaves,
Crisp Fried Shallots,Lime Halves
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Pete Evans Wok
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Recipe: Soak the noodles in a bowl of
cold water for 30minutes to soften.
Meanwhile, process the garlic chilli,
lemongrass, turmeric and lime leaves
in a food processor or pound using a
mortar and pestle.
Break the fish into large pieces. Add the
fish sauce, limejuice, cabbage and tofu.
Bring the coconut milk to boil in my
wok. When it starts to boil, add the
blended spice paste, palm sugar and
tamarind and stir well. Add the barramundi, bring back to the boil, then turn
off the heat and let it sit for 5minutes,
or until the fish is just cooked through.
Divide the noodles and fish
among four bowls, spoon over the
laksa and garnish with the bean sprouts,
basil leaves and crisp-fried shallots.
Serve with lime halves.
Turn the heat back on and cook for a
further minute, then remove from the
heat.
Pete Evans Delicious Laksa!