Crispy Skin Fish with Laksa Butter

I’ve been going through a heap of old magazines over the holidays and started making and typing up some of the recipes that are my favourites and are also quick and easy for a fast weeknight feed. This one is from Donna Hay Magazine, #88, Aug/Sep 2016.

I usually serve this with Laksa butter rice, but tonight I served it with new potatoes freshly dug from the garden.

Serves 4


200g unsalted butter, softened
4 Tbs laksa paste
1 Tbs EVO
4 x 200g firm white fish fillets, skin on
3 cups cooked rice
To Serve:
Thai basil leaves to serve
4 store-bought roti


Mix together the laksa paste and butter until smooth, set aside.

Cook the fish, skin side down, for 10 minutes or until the skin is golden and crispy.
Turn over and cook for a further 2 minutes until just cooked.

Stir half the laksa butter through the rice and divide between 4 bowls. Top with the fish and spoon over the remaining laksa butter.

Serve with Thai basil & roti and asian greens.


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