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.”

WHAT YOU NEED:

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)

GETTING IT DONE:

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 reception@greenbank-hotel.co.uk