Barramundi and Scallops Laksa

Preparation time : 10 minutes

Cooking time : 12 minutes

Serves 4


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?