Fragrant Coconut Rockfish Laksa

with Rice Noodles and Fresh Herbs

25 min

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Contains: Seafood and Sulphites.

May Contain: Barley, Egg, Milk, Mustard, Oats, Peanuts, Rye, Sesame, Soy, Tree Nuts, Triticale, and Wheat.

What We'll Send

Thai Basil
Lemongrass
Rice Noodles
Cornstarch
Rockfish
Garlic
Fish Sauce
Ginger
Canned Light Coconut Milk
Lime
Cilantro
Bird's Eye Chili
Carrot Julienne
Assorted Mini Bell Peppers
Tamarind Concentrate
Brown Sugar
Onion Sliced
Laksa Spice
Turmeric, Curry Powder
Spice Blend
Coriander, Cumin, Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 672
Fat 42g
Protein 30g
Carbohydrates 40g

Cooking Directions

1

Prepare Ingredients
- Wash Thai basil, cilantro, lime, bell peppers, and bird's eye chili.
- Pick and chop basil and cilantro leaves.
- Zest and cut lime in half.
- Cut bell peppers in half, remove seeds and cut in half lengthwise.
- Cut bird's eye chili in half, remove seeds and mince.
- Wash hands with hot soapy water.
- Drain rockfish and pat dry on paper towel. Cut into 1 inch pieces.
- Season with spice blend, salt and pepper.

2

Begin Cooking
- Heat 2 tbsp. oil in a large pot over medium-high.
- Add onions and bell peppers to pot. Cook for 2-3 minutes, stirring occasionally, or until becoming tender and golden.
- Stir in garlic, ginger, lemongrass , laksa spice and bird's eye chili to taste for about 1 minute or until fragrant.

3

Prepare Coconut Curry Broth
- Add in coconut milk, tamarind, brown sugar, fish sauce, and lime zest with 2 1/2 cups water.
- Add cornstarch to a small bowl with 2 tbsp. water and stir until smooth. Stir cornstarch mixture into coconut curry.
- Bring to a simmmer over high heat, then reduce heat to medium low. Cook for 5-8 minutes.

4

Cook Rockfish
- Meanwhile, heat 2 tbsp. oil in a medium skillet over high heat.
- Once, hot, add rockfish and cook for 2-3 minutes, turning occasionally until fish begins to flake and is an internal temperature of 158°F.
- Turn off heat and set aside.

5

Finish Broth
- Add rice noodles to broth and cook for 2 minutes, or until noodles are almost tender.
- Stir in carrots and half of the following: lime juice, Thai basil, and cilantro.
- Cook for about 1-2 minutes or until noodles are just tender.

6

Serve
- Divide laksa broth and rice noodles into large serving bowls and top with the vegetables.
- Top with rockfish and remaining herbs.
- Squeeze lime juice to taste on top.
- Enjoy!

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