Seared Halibut in Spicy Laksa
with Baby Bok Choy & Rice Noodles
Cooking time
30 minutes
Servings
2/4
Calories
1050 /serving
For a deep dive into the most luscious Thai flavours, there’s nothing like the noodle soup known as laksa. The anticipation builds as you bring together a broth that’s rich with coconut milk and tingly with spice, bathing flaky white halibut and tender-crisp bok choy.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 340g Baby bok choy
- 1 Lime
- 14g Cilantro
- 400ml Organic fair-trade coconut milk (non-GMO)
- 36g Mild yellow curry paste
- 2g Ground turmeric
- 5ml Fish sauce
- 225g Rice noodles
- 15ml Sambal oelek
- 15g Minced lemongrass
Contains: Anchovies • Halibut • Sulphites
You will need:
Large high-sided pan
Medium pot
Oil
Strainer
Salt
Total Fat
45 g
Saturated Fat
33 g
Sodium
1810 mg
Total Carb
109 g
Sugars
6 g
Protein
53 g
Fibre
8 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Off the heat, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Start the halibut
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the halibut and sear, 3 to 4 min. on one side, until lightly browned.
- Transfer to a plate and reserve the pan.
Start the laksa
- In the same pan, heat a drizzle of oil on medium-high.
- Add the lemongrass and turmeric. Sauté, 30 sec. to 1 min., until fragrant.
- Add the curry paste, sambal oelek and fish sauce. Sauté, 30 sec. to 1 min., until fragrant.
- Add ¾ cup water (double for 4 portions) and the coconut milk. Simmer, stirring occasionally, 2 to 3 min., until combined.
Mise en place
- Meanwhile, remove the root ends of the bok choy; separate the leaves.
- Roughly chop the cilantro leaves and stems, keeping them separate.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
Finish the laksa & halibut
- Reduce the pan of sauce to medium.
- Add the bok choy and sauté, 3 to 5 min., until crisp-tender.
- Add the lime juice, cilantro stems and halibut. Cook, occasionally spooning the sauce over the halibut*, 1 to 2 min., until cooked through.
Plate your dish
- Divide the noodles between your bowls.
- Top with the laksa and halibut.
- Garnish with the cilantro leaves and lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
