The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
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
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 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.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 barramundi fillets (Fish)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 80g creamed coconut
- 80g sliced cavolo nero
- 240g green beans
- 2 carrot
- 1 onion
Nutritional Information
Calories: 642
Protein: 38g
Carbs: 57g
Fat: 30g
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to the boil
- Boil a half-full kettle
- Pull out another large saucepan, a sieve, a measuring jug & a peeler
Prep & boil
- Finely dice the onion. Halve the carrots lengthways, then cut into 1cm thick half-moons (peel optional). Trim and cut the green beans into 3cm pieces. Pick any woody stalks from the cavolo nero
- Dissolve the creamed coconut in the jug with 500ml boiling water
- 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
Grill the fish
- Season the barramundi with salt, then place, skin-side up, onto the foil-lined baking tray
- Drizzle with 1 tbsp oil and rub with half the curry powder. Grill for 18 mins, until cooked through
Build the laksa
- Heat the other large saucepan with 2 tsp oil on medium-high heat. Once hot, add the onion and carrot 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 min
- Stir in the coconut mixture and bring to the boil, then simmer for 2-3 mins
Add the veg
- Add the green beans to the laska and simmer for 2 mins, then add the cavolo nero and simmer for a further 2 mins, until the veg is tender
- Squeeze in the juice from half the lime to the laksa. 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
- Serve the noodles into bowls and pour over the laksa sauce. Top with the grilled barramundi. Scatter over the peanuts and serve with any remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.