MENDOLIA SEAFOODS Pty Ltd

Unit 3/12 Murphy Street, O'Connor WA 6163

Phone: (+6) (08) 9430 8300

admin@mendoliaseafoods.com.au

  • White Facebook Icon
  • White Instagram Icon

Recipe: Lemon Myrtle Sardine Laksa

October 10, 2019

 

The subtle lemon-fragrant oil of Mendolia Seafoods 100% Australian Sardines in with native lemon myrtle leaf in virgin olive oil lends itself extremely well to South East Asian dishes. Here in Western Australia, we have some of the best South East Asian restaurants in Australia thanks to a large South East Asian origin population and our proximity to that region for easy holidaying – did you know Singapore is closer than Sydney?

 

Ingredients

  • 100g of mug bean or glass noodles

  • 1 can of Mendolia Seafoods 100% Australian Sardines in with native lemon myrtle leaf in virgin olive oil, drained -reserve the oil and liquid

  • 1 red onion sliced

  • 2 teaspoons of laksa paste

  • 1 red chili sliced

  • 100ml of coconut milk

  • 1 teaspoon of turmeric

  • 150ml of boiling water

  • 75g of sliced snow peas

  • Boiling water

  • Shredded mint or coriander to serve

Equipment

  • A heavy bottomed sauce pan

  • Large bowl

  • Sharp knife and chopping board

 

Serving Information

  • ​Serves: 2

  • Preparation time: 15 minutes

  • Nutrition: Dairy Free, meat free, gluten free, low crab

 

Method

  1. Place the noodles in a large bowl and cover with boiling water.

  2. Heat the heavy bottomed saucepan and add 1 tablespoon of the drained oil and liquid from the sardines.

  3. When it is sizzling add the onion, laksa paste, turmeric and chill and stir well for two minutes.

  4. Add the all the remaining ingredients – including the rest of the sardine liquid – but not snow peas.

  5. Simmer gently with the lid on for 10 minutes. Add the snow peas, replace the lid and turn off the heat.

  6. Drain the noodles and divide between two bowls.

  7. Pour over the laksa soup, garnish with herbs and serve at once.

 

 

Meet the Author: Susanna Morley-Wong

 

 

After many years working as music recording studio cook and music show backstage caterer, in London and Australia, Susanna hung up her whites in 2011. She wanted to learn about how all that food gets to the plate and the pantry in the first place. Susanna began by taking a post-graduate diploma Food Science and Technology and a Professional Writing and Research unit at Curtin University in Perth, Western Australia.

 

Gaining factory experience in a large manufacturer in Perth, she set up Grow Consultancy in 2015. Susanna works with industry professionals to deliver the best outcomes for food or beverage business.  

Share on Facebook
Share on Twitter
Please reload

Recent Posts
Please reload