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Ingredients:

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• 2 rainbow trout fillets

• 200g thick rice noodles

• 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 tablespoons laksa paste

• 400ml coconut milk

• 600ml chicken or vegetable stock

• 1 stalk lemongrass, bruised

• 3 kaffir lime leaves

• 1 tablespoon fish sauce

• 1 tablespoon sugar

• 1 boiled egg, halved

• Fresh bean sprouts, for garnish

• Fresh cilantro and mint leaves, for garnish

• Lime wedges, for serving

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Instructions:

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1. Prepare the Noodles:

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• Cook the rice noodles according to the package instructions. Drain and set aside.

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   2. Cook the Laksa Base:

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• Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until fragrant.

• Add the laksa paste and cook for 2-3 minutes until the paste is aromatic and the oil starts to separate.

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   3. Prepare the Broth:

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• Pour in the coconut milk and chicken or vegetable stock. Add the bruised lemongrass and kaffir lime leaves. Bring to a boil, then reduce the heat and simmer for 10 minutes.

• Add the fish sauce and sugar, adjusting the seasoning to taste.

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   4. Cook the Rainbow Trout:

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• While the broth is simmering, heat a small amount of vegetable oil in a separate skillet over medium heat. Season the trout fillets with a pinch of salt and cook for 3-4 minutes on each side until they are cooked through and flaky. Remove from heat and set aside.

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   5. Assemble the Laksa 

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• Divide the cooked noodles into serving bowls. Ladle the hot laksa broth over the noodles, ensuring each bowl gets a good amount of the aromatic soup.

• Top each bowl with pieces of cooked rainbow trout, halved boiled eggs, and fresh bean sprouts.

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   6. Garnish and Serve

 

• Garnish with fresh cilantro and mint leaves. Serve with lime wedges on the side for an extra zesty kick

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