Ping Coombes’ Laksa Cullen Skink

Ping Coombes’ Laksa Cullen Skink


  • 280g smoked haddock
  • 300ml milk or enough to cover haddock
  • 200g new potatoes, cut into 2- 3cm pieces
  • 1 tbs butter
  • 1 medium onion, diced
  • 3 tbs Woh Hup Laksa Paste
  • 400ml water
  • 175g mixed frozen seafood, defrosted
  • 1tsp chicken stock powder
Ping Coombes’ Laksa Cullen Skink pack image

Serves: 4

“I was lucky to be invited by the Malaysian government to attend the Glasgow Commonwealth Games back in 2014. Round the corner where I was staying there was a fish shack which was a fishmonger by day and when the sun sets, it turned into a makeshift buzzing restaurant. Everything was cobbled together and food was served in takeaway boxes. I remembered wandering in alone and ordered a cullen skink, a Scottish smoked fish soup. I loved it so much that I made it often at home. I thought a version using the Laksa paste would pay homage to a dish I love whilst combining my love for spice.” Ping Coombes


  1. Place milk and smoked haddock in a medium saucepan. Gently heat on medium heat and poach the haddock for 5 minutes or till just tender. Remove haddock with a slotted spoon onto a plate and leave to cool a little. When it is cool enough to handle, flake the haddock into bigger pieces and remove the skins or any bones.
  2. In another saucepan, heat butter on medium heat and add the diced onions. Sauteed till softened, add the laksa paste and fry for a min.
  3. Add water, potatoes and bring it to a boil. Lower to simmer for 10 – 15 minutes till potatoes are tender.
  4. Add haddock, mixed seafood and the reserved milk into the potato mixture and cook a further 5 minutes. Season with chicken stock powder.
  5. Serve with crusty bread or plain rice.

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