{"id":3181,"date":"2012-11-26T13:31:05","date_gmt":"2012-11-26T13:31:05","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=3181"},"modified":"2012-11-26T13:31:05","modified_gmt":"2012-11-26T13:31:05","slug":"recipe-pea-and-monkfish-laksa","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2012\/11\/26\/recipe-pea-and-monkfish-laksa\/","title":{"rendered":"Recipe | Pea and monkfish laksa"},"content":{"rendered":"

\"\"<\/a>There’s something about peas and hangovers that seems to make sense. My flatmate at university would make herself a massive bowl of bread sauce and peas when feeling worse for wear, an odd thing to eat in normal circs., but something I think we can all agree sounds like a good idea when feeling particularly under-nourished. Last night’s laksa was exactly what was needed after the previous day’s exertions.<\/p>\n

Serves 2
\n<\/span>For the laksa paste (use shop-bought otherwise)
\n<\/em>2 shallots, peeled and roughly chopped
\n2 cloves of garlic, peeled
\n2 thai chillies, roughly chopped
\nA good thumb of ginger, peeled and roughly chopped
\nA thick handful of coriander stems
\nA stalk of lemongrass, roughly chopped
\n1 tsp ground coriander
\n2 tsp curry powder
\n1 tbsp vegetable oil<\/p>\n

For the rest
\n<\/em>1 tbsp vegetable oil
\n1 400g tin of coconut milk
\n500ml fish stock
\n1.5 tsp sugar
\n200g monkfish, cut into bitesized chunks
\nA handful of peas
\n100g vermicelli
\nA lime
\nCoriander leaves
\nSalt<\/p>\n

***<\/p>\n

– Stick all the ingredients for the paste in a blender along with a good pinch of salt and blend until smooth.<\/p>\n

– Heat a little vegetable oil in a wok or saucepan and add the paste. Fry over a medium high heat for 10 minutes, stirring almost constantly. Add the coconut milk, fish stock and sugar and season with a pinch of salt. Bring to a boil and simmer for 20-30 minutes over a low heat.<\/p>\n

– Boil the kettle and pour the water over the noodles. Add the fish and peas to the laksa and gently simmer for 4-5 minutes.<\/p>\n

– Divide the noodles between bowls and top with the laksa. Serve with a handful of coriander and half a lime.\u00a0
\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

There’s something about peas and hangovers that seems to make sense. My flatmate at university would make herself a massive bowl of bread sauce and peas when feeling worse for wear, an odd thing to eat in normal circs., but something I think we can all agree sounds like a good idea when feeling particularly […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[8],"tags":[1165,1163,1166,521,589,1164],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-Pj","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3181"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=3181"}],"version-history":[{"count":2,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3181\/revisions"}],"predecessor-version":[{"id":3184,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3181\/revisions\/3184"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=3181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=3181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=3181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}