- Ingredients
- 60ml Toasted sesame oil
- 400ml MAGGI Coconut Milk Powder Mix prepared
- 1 red chilli, finely chopped
- 2 garlic cloves, crushed
- 25g root ginger, grated
- 60ml Toasted sesame oil
- 250g Salmon fillets skinned
- 1 Lemon juiced
- 1tbsp Ground coriander
- 1 Stick of lemon grass
- 400ml MAGGI Coconut Milk Powder Mix prepared
- 2.8 Ltr Water
- 100g MAGGI Asian Concentrate Liquid Fonds
- 150g Fine rice noodles
- 4 Spring onions finely sliced
Salmon Laksa
Ingredients
Method
Serves 10
Method
Blend the chilli, garlic, ginger, coriander and sesame oil together in a blender or food processor to a paste.
Slice the salmon into 1cm pieces and marinate in the lemon juice for 2-3 minutes. Drain and set aside.
In a large pan, fry the paste and lemongrass for 1 minute. Stir in the coconut powder, water and liquid fonds. Bring to the boil and simmer for 10-15 minutes, stirring occasionally.
Remove the lemongrass. Stir in the salmon and noodles and simmer for 3-4 minutes before serving garnished with sliced spring onion.
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