Laksa Goreng with Grilled Fish
Preparation Time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients
For the grilled fish
- Saba or mackerel fish, 1 fillet
- Turmeric powder, 1 teaspoon
- Lower-sodium salt*, ½ teaspoon
- Healthier oil*, 1 teaspoon
For the laksa goreng paste
- Healthier oil*, 3 teaspoons
- Big red onion, 1 (peeled)
- Garlic, 4 pieces (peeled)
- Ginger, 5 cm (peeled)
- Fresh red chillies, 4 (adjust to taste)
- Bird's eye chillies, 3 (adjust to taste)
- Lower-sodium ikan bilis powder*, 1 teaspoon
- Turmeric powder, 1 teaspoon
- Daun kesom (laksa leaves), 1 handful
For the laksa goreng
- Chye sim (or sawi), 1 cup (chopped)
- Beansprouts, 1 cup
- Laksa noodles or thick bee hoon, 200g (soaked in warm water then drained)
- Wholegrain yellow noodles*, 200g (soaked in warm water then drained)
- Daun kesom (laksa leaves), 1 handful
- Lower-sodium salt*, 1 teaspoon
To garnish
- Cucumber, 1 (julienned)
- Coriander leaves, 1 handful (chopped)
Method
- Step 1: Prepare the fish by cleaning and patting it dry with a kitchen towel. Mix all the ingredients for the fish together, then place on a piece of aluminum foil.
- Step 2: Place the fish in an air fryer and grill at 200 degrees Celsius for 15 to 20 minutes, or grill on a pan on the stove for 10 minutes on each side.
- Step 3: To prepare the laksa goreng, add healthier oil, red onion, garlic, ginger, all of the chillies, lower-sodium ikan bilis powder, turmeric powder and laksa leaves into a blender and blend into a smooth puree. Add in a splash of water if needed.
- Step 4: Add the puree mixture into a wok and saute on medium low heat until the oil starts to separate.
- Step 5: Add in another handful of laksa leaves, sawi and the prepared laksa noodles along with salt.
- Step 6: Turn up the heat to high then stir vigorously until everything is well combined.
- Step 7: Serve with more laksa leaves, julienned cucumbers and the grilled fish.
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CONTRIBUTED BY
Health Promotion Board
