Penang Laksa
3 tbsp peanut oil
4 shallots, finely chopped
1 tsp lemongrass, finely chopped
1 red chilli, seeds removed and finely chopped
1 tbsp tamarind puree
1.5 litres chicken stock
2 tbsp fish sauce
6 button mushrooms, sliced
150g rice vermicelli noodles
500g white fish fillets
1 red onion, finely sliced in rings
3/4 cup roughly chopped pineapple (you can use canned but drain it well)
1. Heat peanut oil in a saucepan and gently cook the shallots, lemongrass and chilli for 5 minutes or until shallots are just tender.
2. Add tamarind puree, chicken stock, fish sauce and mushrooms. Bring to the boil and then simmer for 10 minutes.
3. Meanwhile, place vermicelli in a heatproof bowl, cover with boiling water and leave to sit for 10 minutes. Drain noodles and divide between four bowls.
4. Add fish to laksa and cook for 5 minutes until just cooked through. Ladle the laksa over noodles and distribute fish among bowls. Top with onion slices and pineapple.
Tip! You can also add coriander leaves, mint leaves and cucumber slices to this laksa.
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