First time I tried this Pan Seared Monk Fish in Stir Fried Laksa Noodles was in a conference, I love its flavour combination, it is spicy, creamy and savoury.
- 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.