Seafood Laksa

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

2 oz/60gm Laksa Spice Paste
10 oz/300 grams Monk Fish fillets, cut into bite size pieces
7 oz/ 200 grams raw peeled prawn
2 nests fantastic 99% fat free noodles
1.5 cups (330 ml) low fat coconut milk
1 cup water
14 oz/400 grams Bok Choy cut into 5cm pieces, roots and leaves separated
1 red chile chopped into rounds on the diagonal for garnish (leave in the seeds please)
1 cup beans shoots
1/4 cup coriander leaves
1 med spring onion chopped

Instructions:

Serves 4 (Approx 300 calories per serving)

Fry Paste with fish and prawns in a non-stick pan over medium heat for 5 minutes Add water and coconut milk, and Bok Choy roots, reduce heat to low, and simmer uncovered for 15 minutes Steam the Bok Choy roots for 5 minutes, and add the leaves for a futher 2 minutes until wilted.

Cook noodles as per packet directions and divide in 4 bowls, add steamed Bok Choy Spoon over Laksa, and garnish with Chili Coriander, and spring onion.

From 45degrees.co.nz