Latvian-style Laksa

Ingredients

While the original Malaysian Laksa typically uses coconut milk and seafood, this Latvian adaptation replaces coconut milk with cream for a richer flavor. Additionally, instead of using traditional Malaysian spices, Latvian spices like caraway seeds and dill are incorporated to give the dish a unique Latvian twist. The seafood is substituted with local fish, such as cod or pike, commonly found in Latvian waters. We alse have the original recipe for Laksa, so you can check it out.

• 500g (1.1 lb) fish fillets (cod or pike) 500g (1.1 lb) fish fillets (cod or pike)
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon dill seeds 1 teaspoon dill seeds
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the caraway seeds, paprika, turmeric, and dill seeds to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for 2-3 minutes, until the fish starts to turn opaque.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the soup has simmered, stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the creamy fish soup over the noodles. Garnish with fresh dill.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any strong fishy odor. If using frozen fish, thaw it completely before cooking.
• Rice noodles — Follow the package instructions for cooking time to achieve the desired texture. Do not overcook as they can become mushy.
• Dill — Fresh dill is recommended for its vibrant flavor. If unavailable, dried dill can be used, but use half the amount.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Customize the soup by adding vegetables like sliced carrots, bell peppers, or mushrooms during the simmering process.
• If you prefer a thinner consistency, add a little more broth or cream to adjust to your liking.
• Experiment with different types of fish, such as trout or perch, for a variation in flavors.
• Leftovers can be refrigerated for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Serving advice

Serve the Latvian-style Laksa hot in individual bowls, allowing the flavors to meld together. Accompany it with a slice of crusty bread or Latvian rye bread for a complete meal.

Presentation advice

Garnish each bowl of Latvian-style Laksa with a sprig of fresh dill to add a pop of color. Serve it in beautiful ceramic bowls or soup tureens to enhance the visual appeal.