Guest Recipe : Seafood Laska Guest Recipe : Seafood Laska Guest Recipe : Seafood Laska Guest Recipe : Seafood Laska

Guest Recipe : Seafood Laska

17 July

Here is a little taster from Nick Hodges' - Head Chef at The Greenbank - online series 'Community Kitchen'. This delicious seafood dish promises a fragrant taste from Thailand...

Nick says: “This dish can be as hot or mild as you like – just alter the chilli to your taste. It can be made with white meats or just vegetables, I absolutely love it! For a good laksa you need to be organised. Get all your ingredients ready – most of this can be done beforehand. This recipe makes four good portions.”


The fish

  • 250g squid tubes, 5cm pieces

  • 250g monkfish fillet, skinned (5cm pieces) or similar white fish like cod

  • 12 raw tiger prawns, peeled with veins removed

  • 1kg mussels (optional) cleaned/beards removed

The laksa paste

  • 1 lime, juice and zest

  • 1 medium red chilli, halved and de seeded

  • 2 cloves garlic, roughly chopped

  • 5cm fresh root ginger, peeled and roughly chopped

  • Handful of fresh coriander (keep some back for garnish)

  • 40ml sesame oil

Blend all ingredients together to make a paste, add a drop of the stock if it helps to blend

The sauce and vegetables

  • 400ml can of coconut milk

  • 1½ pints fresh fish or vegetable stock

  • 200g dried vermicelli rice noodles

  • 170g sugar snap peas

  • 50ml Thai fish sauce (nam pla) – not needed for vegetarian or vegan

  • Handful of fresh mint and basil leaves (washed and chopped)

  • Bunch spring onions, thinly sliced

  • 2 heads of pak choi (wash and chop one at the last moment, and cut the other into quarters)


Cooking the laksa is quick and easy. There are 8 steps – be ready to do one after the other…

  • In a wok or saucepan fry the paste until it starts to soften

  • Add the stock, simmer for 2-3 minutes, taste. Add more chilli if you like it hot!

  • Add the fish and the noodles, simmer for another 2-3 minutes

  • Add the coconut milk, bring back to the simmer

  • Add the green ingredients, herbs, vegetables and onion

  • Literally simmer for another minute and you are there

  • Taste again, check the fish is cooked. Season if required

  • Serve in bowls – garnish with the remaining ripped coriander

For an award winning dining experience to remember head to The Greenbank Hotel. To book a table call 01872 276633 or email