Making the Perfect Laksa

It hails from Malaysia, Singapore and Indonesia, and is a spicy, soul-warming, noodle soup! It’s packed full of flavour and is a My Food Bag Foodie favourite – Laksa!

Main Image

We thought we’d share our Laksa Poached Fish with Coconut Rice and Choy Sum recipe with you, so you can master this Malaysian icon as a way of celebrating our win a trip to Malaysia promotion!

Laska can come a few ways; curry laksa (which has a coconut base), and asam laksa (which is a sour fish soup). Our recipe is a curry laksa, including coconut cream in the curry, and also in the rice, just for good measure!

So what’s the secret to acing this dish and whipping up an authentic laksa that could fool your friends into thinking you’re a local? It’s all about the ingredients! Fresh fish and produce is a good start – as they say, fresh is always best and will ensure your guests are asking for a second serving!

In Malaysia they spend a long time preparing their laksa from scratch, with endless ingredients and a lot of careful cooking on the stove, but there is an easier way – laksa paste! There are some great brands that are preservative free, with natural, authentic ingredients and spices.

Our last important tip is to ensure you have some authentic garnishes to finish off your Malaysian masterpiece. Mung bean sprouts, coriander, shallots, or chopped nuts will be the finishing touch to your crowd-pleasing curry laksa!


Laksa Poached Fish with Coconut Rice and Choy Sum

Coconut Rice

1 cup basmati rice

2 tablespoons coconut cream

1 ½ cups water


Laksa Poached Fish

300g fish fillets

1 shallot, finely diced

1 ½ –2 tablespoons Singapore laksa paste

½ cup coconut cream

1 cup water

1 teaspoon sugar

¼ teaspoon fish sauce


To Serve

1 bunch choy sum

150g mung bean sprouts

2–3 tablespoons chopped coriander

30g chopped roasted cashew nuts


PREHEAT a full kettle to the boil.

1. Combine rice, coconut cream, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking. Fluff up grains with a fork.

2. Pat fish dry with paper towels, removing any remaining scales or bones. Cut into 2–3cm chunks and set aside.

3. Heat a drizzle of oil in a large fry-pan (with a lid, preferably non-stick) on medium heat. Cook shallot for about 3 minutes or until softened. Reduce heat to low to medium, add laksa paste and cook for 30 seconds, until fragrant. Add coconut cream, water, sugar and fish sauce and simmer gently for 3 minutes.

4. Add fish to sauce, ensuring fish is submerged. Cover, remove pan from heat and leave to poach for about 5 minutes, or until just cooked through.

5. While fish poaches, trim ends from choy sum. Place in a medium, heat-proof, bowl and cover with boiling water. Cover with a plate and leave for 2–3 minutes or until bright green and tender. Drain.

TO SERVE, spoon ¾ cup cooked coconut rice onto each plate or into each bowl. Top with poached fish, laksa sauce and choy sum. Sprinkle over mung bean sprouts, coriander and cashews.

All Posts