Fish Main Asian

Salmon and prawns in spicy coconut broth

Name: Salmon and prawns in spicy coconut broth
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 tablespoons sunflower oil; 2 tablespoons laksa paste; 400ml can coconut milk; 1/2 cup (125ml) chicken stock; 1 tablespoon brown sugar; 4 kaffir lime leaves; 4 x 125g salmon fillets; 400g cooked prawns, peeled (tails intact), deveined; 2 tablespoons lime juice; 2 tablespoons fish sauce; 100g snow peas, blanched in boiling water for 2 minutes, drained; Coriander leaves, to garnish

3 ratings

10m

05m

Salmon and prawns in spicy coconut broth

Jump to recipe

For something a bit lighter than a laksa, try this seafood studded fragrant broth.

2 tablespoons sunflower oil
2 tablespoons laksa paste
400ml can coconut milk
1/2 cup (125ml) chicken stock
1 tablespoon brown sugar
4 kaffir lime leaves
4 x 125g salmon fillets
400g cooked prawns, peeled (tails intact), deveined
2 tablespoons lime juice
2 tablespoons fish sauce
100g snow peas, blanched in boiling water for 2 minutes, drained
Coriander leaves, to garnish

Method

1.

Heat 1 tablespoon oil in a wok or large, deep frypan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
2.

Meanwhile, heat remaining oil in a non-stick frypan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and heat through for 1 minute.
3.

Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.