Ingredients
- 500g rockling, cut into cubes
- 1/2 cup unbleached white flour
- about 3 tbsp light sesame oil
- 250g laksa noodles (thick, dried rice noodles)
- 1 can coconut cream
- 3 cups water
- sea salt
- 1 bunch Chinese broccoli, washed and cut in half
- 1/4 cup lemon juice
- 2 tbsp of fresh mint and coriander, roughly chopped
- Title:Spice mix
- 1/2 cup shallots, diced finely
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp galangal, minced
- 1/4 tsp dried flaked chillis
- 1 tsp turmeric powder
- 1 tsp shrimp paste
- 1 stalk lemongrass, cut into thin strips
- 4 tbsp tamarind paste, dissolved in cup of water
Method
In a pot, heat 2 tbsp of sesame oil. Lightly flour the fish pieces and saute for a minute on each side to seal and brown. Remove from pot and set aside.Meanwhile, soak the dried noodles in a bowl of warm water.
Wash the pot, heat a tablespoon of sesame oil and saute the shallots, garlic, ginger, galangal and chilli flakes. After 3 minutes, stir in the turmeric, shrimp paste, lemongrass strips and dissolved tamarind juice. Cook for 5 minutes before pouring in the coconut cream and the 3 cups of water. Simmer while you strain the noodles then toss them into the boiling liquid.
Cook on low for around 15 minutes. Add a teaspoon of salt, the broccoli and sauteed fish for another 3 minutes of cooking. Turn off, squeeze in the lemon juice and stir in the herbs.
Dish up to sit and slurp by the campfire.
