Laksa Risotto Recipe (A Malay-Italian Fusion)
This Laksa risotto brings together two world classics - risotto with all the flavours of Southeast Asia in every mouthful.
Ingredients
- 300 g risotto rice
- 400 ml coconut milk ** don't shake the can
- 1 litre fish or chicken stock
- 4 stalks laksa leaves (daun kesum) kaffir lime leaves (read article)
- 4 Tbsp vegetable oil
Laksa Paste
- 10 dried red chillies
- 1 large onion
- 2 cloves garlic
- 2 stalks lemongrass
- ½ tsp ground turmeric
- 2.5 cm galangal 1 tsp shop bought paste
- 6 candlenuts or macadamia nuts or 4 cashew nuts
- 1 tsp shrimp paste
- 1 Tbsp dried shrimp
- 2 tsp ground coriander
- 8 laksa leaves omit if unavailable, you can replace these with 4 kaffir lime leaves, middle vein removed
- 60 ml water
Mantecatura
- 4 Tbsp coconut cream from the top of can
- 60 g parmesan cheese optional, especially if not topping with seafood
Fish
- 4 fish fillets
- ½ tsp ground turmeric
- ½ tsp salt
- 2 Tbsp vegetable oil
Toppings (more suggestion in article above)
- the fried fish
- lime
- sambal
- laksa leaves or fresh coriander leaves cilantro
Instructions
Prep Work
- Soak Red Chillies. Put the kettle on with enough water to fill a small bowl (like a cereal bowl).Snap or cut your red chillies with a pair of scissors straight into the bowl.10 dried red chillies
- Pour the hot water all over, to cover the chillies. Cover and leave to soak until you need them or for a minimum of 15 minutes.
- Marinate the Fish. Rub the salt and turmeric all over the fish fillets and set aside until needed.4 fish fillets, ½ tsp ground turmeric, ½ tsp salt
- Coconut Milk. Spoon out 4 Tbsp off the top of the coconut milk (the fat) and set aside.400 ml coconut milk
- Stock. Heat the stock and the rest of the coconut milk on low and bring to a very gentle simmer. Add a stalk of laksa leaves (or 2 kaffir lime leaves) and leave to simmer on the lowest setting until it's needed.1 litre fish or chicken stock
The Spice Paste
- Peel the onion and quarter it. Add to your food chopper.Peel the garlic and throw it in as well, whole is fine.Thinly slice the lemongrass and also add to the chopper.1 large onion, 2 cloves garlic, 2 stalks lemongrass
- Drain the soaking chillies, give them a quick rinse and tip into the food chopper.
- Now add all the other paste ingredients to the food chopper.Chop until you have a fine paste (1:05 in the video).½ tsp ground turmeric, 2.5 cm galangal, 6 candlenuts or macadamia nuts, 1 tsp shrimp paste, 1 Tbsp dried shrimp, 2 tsp ground coriander, 8 laksa leaves, 60 ml water
Let's Get Cooking
- Heat the oil on medium heat and fry the spice paste for a good 10 minutes until the pecah minyak stage, where there is a clear separation between the oil and the paste. If things are browning too quickly, reduce the heat to medium-low.4 Tbsp vegetable oil
- Tip in the rice and mix well for 30 seconds to coat the rice with the spice paste.300 g risotto rice
- Add ¼ cup (2 ladles) of the simmering stock and 2 stalks of laksa leaves and stir gently. (Or half a cup if you're not patient enough). Stir until the stock evaporates. When the stock has evaporated, add about 125 ml (½ cup) of the stock, stir, and repeat this process for 18 minutes. Set a timer.At the end of the 18 minutes, check the rice. Is it done? If not, add 2 more ladles. If rice is still not done after 20 minutes, add 2 more ladles, stir, then cover and cook on the lowest heat for 5 minutes.The higher the fat content of your coconut milk, the longer it'll take the rice to cook.We don't usually cover risotto when cooking but the high fat content in coconut milk may make this step necessary. Read the article above.
Mantecatura
- When your risotto is fully cooked (creamy, with the rice retaining a little bite), it's time to stir in the coconut fat we reserved earlier, and, if using, the cheese.Add the coconut fat and cheese and stir vigorously to create a creamy emulsion. Dish up as stated above.4 Tbsp coconut cream, 60 g parmesan cheese
Fry the Fish
- In the last 10 minutes or so of the risotto cooking, fry the fish for 5 minutes, giving the skin a good char. Be sure to start with the skinless side down, so your skin is done last, and is nice and crispy.Serve up your risotto with a piece of fish on. Read the article above for how to serve.2 Tbsp vegetable oil
Nutrition
Calories: 506kcalCarbohydrates: 69gProtein: 12gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 58mgSodium: 1234mgPotassium: 365mgFiber: 3gSugar: 3gVitamin A: 728IUVitamin C: 4mgCalcium: 58mgIron: 7mg
Tried this recipe?Mention @azlinbloor or tag #linsfood!
Made it? Upload your Photos!Mention @azlinbloor or tag #linsfood!