Steamed fish with laksa sauce

Name: Steamed fish with laksa sauce
Yield: Serves 4
Cuisine: Australian
Ingredients: 2 tablespoons Fried Shallot Slices; 20 ml/¾ fl oz vegetable oil; 200 ml/6½ fl oz coconut cream; 4 teaspoons tomato purée; 2 kaffir lime leaves; 1 teaspoon strained lime juice; 2 teaspoons fish sauce; 8 teaspoons Laksa Paste; 2 small red birds-eye or Thai or serrano chillies, chopped; 250 ml/8 fl oz Fish Stock; 4 X 150 g/5 oz white fish fillets; ½ teaspoon freshly ground white pepper; 1 teaspoon sesame oil; 20 ml/¾ fl oz light soy sauce; 1 stalk lemongrass, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz light soy sauce
1 teaspoon sesame oil

Asia
Oceania
Australia
Malaysia
Malacca
Fish course
Pescatarian
Southeast Asia

Method

To make laksa sauce, heat oil in pan and fry laksa paste with lemongrass, chilli and lime leaves for about 5 minutes, or until fragrant.
Add coconut cream and tomato purée and bring to simmering point. Cook on gentle heat for 5 minutes, then add stock. Simmer for 20 minutes, then add fish sauce and lime juice. If sauce gets too thick, add a little extra fish st