Barramundi and Scallops Laksa
Preparation time : 10 minutes
Cooking time : 12 minutes
1 packet Asian Home Gourmet Singapore Laksa
2 cups coconut milk
2 cups fish stock
4 medium barramundi fillets, de-boned and cut into 4cm cubes
16 scallops, cleaned
1 bunch baby bok choy, trimmed and roughly chopped
hokkien noodles, to serve
Heat a little oil in a wok or deep non stick frying pan over medium low heat. Add the Singapore Laksa paste and cook for 1-2 minutes until fragrant.
Pour in the coconut cream and stock along with 1 cup water, stirring until combined. Bring up to a simmer (do not boil), then add the barramundi. Cook for 2-3 minutes then add the scallops and bok choy. Cook for another 1-2 minutes or until scallops are just cooked through and bok choy is tender.
Serve with hokkien noodles.
What’s your favourite seafood recipe?