Hake laksa with sambal blachan

This recipe comes from Rick’s Coast to Coast book and features on the menu at Rick Stein’s Café.

Rick says: “The idea behind this dish is very straightforward: take a lovely thick fillet of grilled hake and set it on top of a spice and coconut laksa with egg noodles, so the soft delicate hake flakes taste sweet against the fiery fragrance of coconut and chilli. This is also excellent made with a thick fillet of snapper, a halibut steak or a thick fillet of haddock.”

Happy cooking!

Recipe from © Rick Stein’s Coast to Coast, BBC Books, 2008

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