Pollock laksa with Malay noodles

SERVES 4

Make sure your laksa paste contains shrimp paste. Some supermarkets sell varieties that contain chicken stock.

For the laksa

3tbsp sunflower oil

3 garlic cloves, peeled and grated

1½cm ginger, scraped and grated

1 lemongrass stalk, trimmed and finely chopped

1 medium chilli, deseeded and finely chopped

100g laksa paste

1 x 400g can coconut milk 500ml fish stock

1tbsp fish sauce juice 1 lime

2tsp chilli sauce (see recipe, right)

750g pollock fillet, skin removed, cut into 3cm pieces 200g rice vermicelli noodles, prepared to packet instructions 100g tofu puffs (available to buy from Asian supermarkets or at

thaifooddirect.co.uk)

For the topping

bunch morning glory or choy sum, cut into 10cm lengths 1tbsp sunflower oil

2 garlic cloves, peeled and chopped

100g bean sprouts

1 long red chilli, sliced bunch Thai basil bunch coriander, stems removed

1 lime, cut into wedges

7tsp chilli sauce (see recipe, below)

Chilli sauce

MAKES 50ML 8tsp Sriracha

½tsp palm sugar 1tsp light soy sauce To make the chilli sauce, mix all the ingredients in a small bowl and set aside until needed.

To make the laksa, heat the oil in a pan and add the garlic, ginger, lemongrass and chilli and fry for 2 minutes. Add the laksa paste and coconut milk and cook over a low heat without stirring for 10 minutes.

Add the stock, fish sauce, lime juice and chilli sauce and simmer gently for 10 minutes.

Place the fish into the laksa and cook for 5-6 minutes before adding the noodles and tofu puffs.

Heat the sunflower oil in a wok and add the garlic. When it fizzes, add the morning glory or choy sum and stir-fry for a few minutes.

Pour the laksa into separate bowls and top with the morning glory or choy sum, bean sprouts, sliced chilli, basil, coriander, lime and the rest of the chilli sauce.