1 or 2 filet of Lake Superior Whitefish optional: a similar quantity of prawns or shrimp Laksa Noodles (big fat rice noodles available at Asian groceries). Spices: A: two or three shallots, finely chopped one or two cloves of garlic 1 T quality curry powder 1 T belacan optional: chili powder, sauce or flakes 3 T olive oil for frying B: 1 inch grated galangal (if you can get it!) 1 inch grated fresh ginger 1 inch grated fresh turmeric lemon grass, smashed with back of knife 1 t tamarind fruit soaked in a cup of hot water for 15 minutes and strained santan ( Coconut milk. I used to use the canned but age and concern for fat control causes me to use two T of powdered these days). 2 cups chicken stock C: bean sprouts greens ( such as spinach or baby bok choy ) Seasoning: fish sauce soy sauce Garnishing: chopped basil sliced lime sliced cucumber pineapple fresh chilisMethod:
Cut up fish and prawns in bite sized pieces and boil in a small amount of water for about five minutes or until cooked. Strain out stock and reserve it aside. Set aside fish for later. Saute' A. for a few minutes in olive oil until belacan is no longer raw. Add tamarand water, chicken stock and fish stock and cook with rest of B for 15 minutes. Meanwhile boil laksa noodles in a large pot al dente, strain and set aside. Add C to the soup (and more stock if needed) and cook for a few minutes. Add seasonings. Place a helping of noodles in each bowl and cover with a generous ladle full of soup, decorate with any of the garnishes and serve.