This firm and meaty fish can stand up to a punchy sauce. I like to cook it in the oven by making a parcel that ensures no steam can escape. Laksa is one of my favourite sauces. It’s not difficult to make and will grace your dinner table very elegantly indeed. Dry Reisling is a winner with this sublime dish.
TIP Mash some roasted cherry tomatoes (see recipe) and spoon on top to finish.
TIP Make a large quantity of laksa paste and keep it in the fridge for weeks.
2 hake fillets
1 tbs olive oil
glass of dry white wine
pinch of sea salt
black pepper
For the Laksa paste
4 dried red medium chilli
4 fresh red medium chilli
4 cloves of garlic
2 tsp grated ginger
3 shallots, finely diced
1/2 tsp turmeric
1 tsp shrimp paste
1 tsp tamarind paste
For the laksa
1/2 tin of coconut milk
1/2 cup of prawn stock (See recipe in Moules Mariniere)
50 gr egg noodles
4 tbs rapeseed oil for frying
handful of beansprouts
a few coriander leaves
Preheat the oven to 220oC
Make the paste. Simply put all your laksa paste ingredients into a blender and wizz for two minutes. Heat a wok, add the oil and when shimmering take a large ladle full of paste and fry for about ten minutes. It will darken in colour and the oil will separate when ready.
Turn off the heat. Place your fillets on a large piece of foil. Bring up the sides and pour in the wine and olive oil. Seal the parcel and place in the oven for 8 minutes.
Meanwhile, heat the laksa, add the coconut milk and prawn stock. Cook for two minutes. Add the beansprouts and turn the heat down to minimum. Cook the noodles. Divide them into two shallow soup plates. Pour on the sauce, top with the fish and scatter the coriander over. Sublime.
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