Salmon Laksa
Serves 4
A few years ago, I had the wonderful opportunity to teach in Singapore. The experience was a dream come true. To me, travel is the best education in the world. To experience a different culture first hand, to mingle with the people, to walk in their footsteps, to live their lifestyle if only for a few days, absolutely amazes me. I have traveled far and wide in my 37 plus years as a chef. Yet, the opportunity to see, hear, feel, smell, and appreciate the wonders of traveling still fills me with excitement and wonder.
While I was in Singapore, I used to visit the Hawker centers every night to enjoy true authentic food. One of my favorite dishes was laksa, which is a coconut-based curry soup. The main ingredients being laksa paste, garlic, ginger, beansprouts and fish or shell fish. The dish is finished with a spoonful of sambal sauce and fresh cilantro. I’m using fresh wild salmon in my dish below. A fish you can easily pick up at your local food store on your way home when you want to make this special treat for your family.
Salmon Laksa
Serves 4
Ingredients:
1 tablespoon coconut oil
12 oz strip of wild salmon, skim removed and cut into 1-inch cubes
3 shallots, peeled and finely sliced
2 cloves garlic, peeled and minced
1 inch piece of fresh ginger, peeled and grated
1 cup laksa paste
1 can lite coconut milk
1 cup low sodium vegetable or chicken stock
1 cup beansprouts
1 packet fine egg noodle
1 tablespoon freshly chopped cilantro leaves
2 green onions, chopped
1 tablespoon Sambal sauce (to add a little heat – optional)
How to Make:
Heat the oil in a large wok. Add half of the salmon cubes and cook for 2 minutes only. Turn over to sear each side. You are not cooking the salmon all the way, only searing it. Remove and place on a plate covered with paper towels. Repeat with the remaining salmon cubes.
Add the shallots and cook for 1 minute and then add the garlic and ginger. Cook another minute. Stir in the paste, coconut milk, and stock. Bring to a boil, and then add the seared salmon cubes. Reduce the heat to a gentle simmer. Cook 6 to 8 minutes to completely cook the salmon pieces. Adding the beansprouts in the last minute to heat through.
While the Laksa is cooking, place the noodles in a large bowl. Cover with boiling water and leave for 5 minutes. Drain and divide the noodles between 4 bowls. Ladle over the salmon laksa. Scatter over the chopped cilantro and green onions. Serve with a spoonful of sambal sauce to add a little heat to your soup.