Directions

To Cook

1. In a pot, bring water to boil and gently lower fish into the pot. Bring to a boil and then reduce the heat to a gentle simmer for 10 mins.
2. While fish is poaching, use a mortar and pestle, crush ginger and garlic to a rough paste.
3. Heat a 2L capacity pot. Add the laksa paste, and then the ginger-garlic paste. Saute paste for 1 min until aromatic, then add 3 kaffir lime leaves, and 2 stalks of Vietnamese mint and fry for another minute.
4. By now, the fish should be cooked. Remove from pot and set aside. Add the fish stock (from poaching the fish) into the pot with the paste. Bring this to a boil and let it simmer bring it to boil for 5 mins.
5. Season with fish sauce and sugar.
6. Using 2 forks, gently break up the fish to smaller chunks.
7. To serve
8. Prepare the vermicelli according to cooking instructions on packaging. Drain and distribute between 2-3 bowls.
9. Ladle the laksa soup onto the noodles.
10. Garnish with fish, eggs, pineapple, lettuce, cucumber, chillies and top with finely sliced herbs.
11. Lastly, drizzle 2-3 tbsp coconut cream per bowl and serve.