Ping Coombes’ Laksa Cullen Skink
Ingredients
- 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
“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
Preparation
- 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.
- 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.
- Add water, potatoes and bring it to a boil. Lower to simmer for 10 – 15 minutes till potatoes are tender.
- Add haddock, mixed seafood and the reserved milk into the potato mixture and cook a further 5 minutes. Season with chicken stock powder.
- Serve with crusty bread or plain rice.
