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Malaysian-style Barramundi Laksa with Wide Brown Noodles & Cavolo Nero
Our take on Malaysian laksa stars responsibly-sourced barramundi, coated in bright curry powder and grilled to perfection. You'll dish it up on top of wide brown noodles, swirling in a fragrant coconut laksa. Vibrant carrots, leafy cavolo nero and crunchy green beans up the veg. Serve with lashings of lime and roasted peanuts.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 barramundi fillets (Fish)
- 40g creamed coconut
- 80g sliced cavolo nero
- 80g green beans
- 1 carrot
- 1 shallot
Nutritional Information
Calories: 661
Protein: 39g
Carbs: 58g
Fat: 32g
Ingredients
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 carrot (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 unwaxed lime (use half)
- 80g green beans (use half)
- 80g sliced cavolo nero (use half)
- 1 shallot (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 40g creamed coconut (use half)
- 2 barramundi fillets (use half) (Fish)
Nutritional Information
Calories: 661
Protein: 39g
Carbs: 58g
Fat: 32g
Malaysian-style Barramundi Laksa with Wide Brown Noodles & Cavolo Nero
Our take on Malaysian laksa stars responsibly-sourced barramundi, coated in bright curry powder and grilled to perfection. You'll dish it up on top of wide brown noodles, swirling in a fragrant coconut laksa. Vibrant carrots, leafy cavolo nero and crunchy green beans up the veg. Serve with lashings of lime and roasted peanuts.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a sieve & a measuring jug
Grill the barramundi
- Season the barramundi with salt, then place skin-side up onto the foil-lined baking tray
- Drizzle with 1 tsp oil and rub with half the curry powder. Grill for 18 mins, until cooked through
Do the prep
- Thinly slice the shallot. Cut the carrot into 1cm half-moons. Trim the green beans and cut into thirds. Pick any woody stalks from the cavolo nero
- Dissolve the creamed coconut in the jug with 300ml boiling water (150ml for 1 person)
- Add the noodles to the saucepan of boiling water, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Soften the veg
- Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the shallot, carrot and green beans and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste, Thai curry paste and remaining curry powder and cook for 1-2 mins, until fragrant
Simmer the laksa
- Stir the coconut mixture into the veg pan and bring to the boil. Simmer for 5-6 mins, until the veg has softened and the laksa has reduced slightly
- Add the cavolo nero in the final 2 mins. Squeeze in the juice from half the lime. Taste and season with salt, pepper and more lime if needed
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the noodles between bowls, pouring over the laksa sauce. Top with the grilled barramundi. Scatter over the peanuts and garnish with the remaining lime, cut into wedges
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