Mediterranean Style Laksa

Ingredients

In this Mediterranean adaptation of Laksa, we replace some of the traditional Malaysian ingredients with Mediterranean flavors. Instead of using shrimp paste, we incorporate a blend of Mediterranean spices like cumin, coriander, and paprika. The coconut milk is still the star of the dish, but we add a touch of lemon zest and fresh herbs to give it a Mediterranean twist. Additionally, we use Mediterranean seafood such as mussels, squid, and white fish instead of the traditional prawns and fish cakes. We alse have the original recipe for Laksa, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Zest of 1 lemon Zest of 1 lemon
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 200g mussels, cleaned and debearded 200g mussels, cleaned and debearded
• 200g squid, cleaned and sliced into rings 200g squid, cleaned and sliced into rings
• 200g white fish fillets, cut into bite-sized pieces 200g white fish fillets, cut into bite-sized pieces
• Salt and pepper, to taste Salt and pepper, to taste
• 200g rice noodles, cooked according to package instructions 200g rice noodles, cooked according to package instructions
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
2. 2.
   Add the ground cumin, ground coriander, and paprika to the pot, and cook for another minute to toast the spices.
3. 3.
   Pour in the coconut milk and vegetable broth, and bring to a simmer.
4. 4.
   Add the lemon zest, chopped cilantro, and chopped mint to the pot. Let the flavors infuse for 5 minutes.
5. 5.
   Add the mussels, squid, and white fish to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any unopened mussels.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Divide the cooked rice noodles among serving bowls. Ladle the Mediterranean Style Laksa over the noodles.
8. 8.
   Garnish with fresh cilantro leaves and serve with lemon wedges on the side.

Treat your ingredients with care...

• Mussels — Make sure to clean and debeard the mussels before using them in the recipe. Discard any mussels that do not open during cooking.
• Squid — Clean the squid thoroughly and remove the skin and cartilage before slicing it into rings.
• White fish — Choose a firm white fish such as cod, halibut, or sea bass for this recipe. Cut the fish into bite-sized pieces for even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a drizzle of hot sauce to the Laksa.
• Customize the seafood selection based on your preferences and availability. You can add shrimp, clams, or any other seafood you enjoy.
• If you prefer a thicker broth, simmer the Laksa for a few extra minutes to reduce it slightly.
• Feel free to add your favorite Mediterranean vegetables such as bell peppers or zucchini to the Laksa for added texture and flavor.
• Serve the Laksa with crusty bread on the side to soak up the delicious broth.

Serving advice

Serve the Mediterranean Style Laksa hot in individual bowls with a wedge of lemon on the side. Accompany it with a side of crusty bread or garlic bread for a complete meal.

Presentation advice

Garnish each bowl of Laksa with a sprig of fresh cilantro and a squeeze of lemon juice. The vibrant colors of the seafood and herbs will make the dish visually appealing.