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Asian Salmon & Monkfish Laksa

Asian Salmon & Monkfish Laksa
100g asparagus tips
200g pak choi
150g purple sprouting broccoli
1tbsp vegetable oil
2 shallots, peeled and finely chopped
2.

Asian Salmon & Monkfish Laksa
100g asparagus tips
200g pak choi
150g purple sprouting broccoli
1tbsp vegetable oil
2 shallots, peeled and finely chopped
2.5cm piece of root ginger, peeled and chopped
2 cloves garlic, peeled and crushed
1x 400ml can of coconut milk
1 jar of Ken Hom cooks? Red Thai Curry Sauce
1 tbsp fish sauce (or you can use soy sauce)
200g skinless salmon fillet, cubed
200g monkfish, cubed
Salt
2 packs of egg noodles
1 red chilli, de-seeded and cut into thin strips to garnish

Serves 4

Place the asparagus, pak choi and broccoli in boiling water for 2-3 minutes. Drain and refresh in iced water.

Heat the oil in a wok or deep saucepan and saut? the shallots, ginger and garlic for 2-3 minutes until soft but not coloured. Add the can of coconut milk and jar of Red Thai Curry Sauce and simmer gently for 5-10 minutes. Stir in the fish or soy sauce.

Simmer for a further 2 minutes and then add the salmon and monkfish. Finally add the drained blanched vegetables and continue to cook gently for 5 minutes or until the fish is cooked through.

Meanwhile, cook your the noodles according to the instructions on the packaging and divide between 4 hot serving bowls. Ladle over the cooked laksa and garnish with the red chilli strips. Serve at once.