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Malaysian coconut fish and noodles

Serves   4
Prep time: 10 mins
Cooking time: 1 hour

Coconut and fish are a timeless, delicious combination and this dinner that is made in less than 30 minutes is one of my weeknight favourites.





  • 1 tablespoon oil
  • 2 tablespoons laksa paste
  • 1 x 400-gram can coconut cream
  • 450 grams white fish fillets, chopped into 5cm pieces
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon or lime juice
  • 1 heaped cup mung-bean sprouts
  • 125 grams vermicelli noodles, cooked to packet directions
  • 1 cup basil and/or coriander leaves to garnish


1. Heat the oil in a large saucepan and gently cook the laksa paste for 1-2 minutes until fragrant.

2. Pour in the coconut cream and 1 cup of water and bring almost to the boil.

3. Add the fish, fish sauce and lemon juice and simmer for 5 minutes until the fish is just cooked.

4. Sprinkle over the bean sprouts and gently mix together.

5. Distribute the noodles between 4 bowls and ladle over the fish and broth. Sprinkle with the basil and coriander leaves and serve with steamed Jasmine rice.