Imagine a bowl of pure culinary magic that transports you straight to the vibrant streets of Southeast Asia, without leaving your kitchen! This BC Snapper Laksa is not just a meal—it's a sensory journey that combines the delicate, flaky texture of fresh British Columbia snapper with a creamy, spice-laden coconut broth that will make your taste buds dance. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver restaurant-quality flavors in just 50 minutes, transforming an ordinary dinner into an extraordinary dining experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb BC snapper, filleted
- 200g rice noodles
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon laksa paste
- 4 cups coconut milk
- 1 cup bean sprouts
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by cutting BC snapper into 1-inch cubes, finely dicing onion, and mincing garlic. Set aside fresh cilantro for garnishing.
- Heat a large heavy-bottomed pot over medium heat. Add a small amount of oil and sauté diced onions until translucent and fragrant, approximately 3-4 minutes.
- Add minced garlic and laksa paste to the pot, stirring continuously for 1-2 minutes to release aromatic oils and prevent burning.
- Pour coconut milk into the pot, stirring to combine with onions, garlic, and laksa paste. Bring the mixture to a gentle simmer.
- Carefully add BC snapper cubes to the simmering coconut broth. Cook for 5-7 minutes until fish is just opaque and flakes easily.
- Meanwhile, prepare rice noodles according to package instructions, typically by soaking in hot water for 3-4 minutes until tender.
- Drain rice noodles and divide them evenly among serving bowls.
- Ladle the hot snapper laksa over the noodles, ensuring each serving gets an equal portion of fish and broth.
- Top each bowl with fresh bean sprouts and chopped cilantro as garnish.
- Serve immediately while hot, offering additional laksa paste on the side for those who prefer extra spice.
Tips
- Choose the freshest BC snapper possible for the most delicate, melt-in-your-mouth texture.
- Toast your laksa paste briefly to enhance its aromatic oils and deepen the flavor profile.
- Don't overcook the fish—it should be just opaque and easily flakable to maintain its tender quality.
- For extra authenticity, use fresh coconut milk instead of canned if available.
- Prepare all ingredients before starting to cook, ensuring a smooth and stress-free cooking process.
- Adjust the spice level by adding more or less laksa paste according to your heat preference.
- Serve immediately to enjoy the optimal temperature and texture of the noodles and fish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 22g
Cholesterol: 70mg
