Pan Seared Monk Fish in Stir Fried Laksa Noodles
Though my real profession is not to cook, I do enjoy a lot of good food specially during IT Conferences, whether it is 1 day or a 3 day conference, free or paid for, dishes that are served on those events are excellent in quality, they serve 3 times a day (morning tea, lunch, afternoon tea and sometimes there are drinks served before you head off complete with cocktails) and served in buffet style which means you can try them all. I had never attended one event that I encountered a crappy food, everything is phenomenal and I hope I can share some photos next time I attend one.
Now this recipe was inspired from one of the dishes in one of the events I attended before, that one dish really stood out for me, it was the Satay Style Noodles topped with pan seared snapper and bok choy. I loved the dish, and being me I tried to recreate it at home based on the flavours I tried but changed some of the ingredients to suit my taste better, I am so pleased with the results so I now present you my own version.
- 3 large monk fish fillets, cut each fillet in half lengthwise
- 250g fresh noodles
- 1 bunch garlic sprouts, sliced into 2 inch pieces
- 3 stalks spring onions, sliced
- 1 large red capsicum, sliced
- 100g bean sprouts
- 1 cup coconut milk
- 4 tbsp laksa paste
- 1 tsp brown sugar
- 2 small shallots, finely chopped
- fish sauce
- freshly ground black pepper
- Season fish with salt and pepper then set it aside for 20 minutes.
- Prepare a heavy skillet, add oil and pan sear fish fillets in medium high heat until golden brown on each side.
- In a pot, add water then let it boil, once boiling add noodles and let it cook for 30 seconds. Drain then set aside.
- In a wok, add oil then stir fry garlic sprouts for 2 minutes. Remove from wok then set aside.
- Using the same wok add a bit of oil then the laksa sauce and shallots, stir fry until fragrant.
- Add the noodles then stir fry until laksa sauce is evenly distributed, bring the heat to high then add the coconut milk.
- Continue to stir fry until coconut milk becomes thick in consistency, a bit of water if needed.
- Add bean sprouts, red capsicum, spring onions, sugar and fish sauce (according to your liking).
- Season with freshly ground black pepper then remove from wok. Place in plate then top it with fish fillets.