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Singaporean Trout Laksa


  • 2 rainbow trout fillets

  • 200g thick rice noodles

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch piece ginger, minced

  • 2 tablespoons laksa paste

  • 400ml coconut milk

  • 600ml chicken or vegetable stock

  • 1 stalk lemongrass, bruised

  • 3 kaffir lime leaves

  • 1 tablespoon fish sauce

  • 1 tablespoon sugar

  • 1 boiled egg, halved

  • Fresh bean sprouts, for garnish

  • Fresh cilantro and mint leaves, for garnish

  • Lime wedges, for serving


  1. Prepare the Noodles:

  • Cook the rice noodles according to the package instructions. Drain and set aside.

   2. Cook the Laksa Base:

  • Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until fragrant.

  • Add the laksa paste and cook for 2-3 minutes until the paste is aromatic and the oil starts to separate.

   3. Prepare the Broth:

  • Pour in the coconut milk and chicken or vegetable stock. Add the bruised lemongrass and kaffir lime leaves. Bring to a boil, then reduce the heat and simmer for 10 minutes.

  • Add the fish sauce and sugar, adjusting the seasoning to taste.

   4. Cook the Rainbow Trout:

  • While the broth is simmering, heat a small amount of vegetable oil in a separate skillet over medium heat. Season the trout fillets with a pinch of salt and cook for 3-4 minutes on each side until they are cooked through and flaky. Remove from heat and set aside.

   5. Assemble the Laksa 

  • Divide the cooked noodles into serving bowls. Ladle the hot laksa broth over the noodles, ensuring each bowl gets a good amount of the aromatic soup.

  • Top each bowl with pieces of cooked rainbow trout, halved boiled eggs, and fresh bean sprouts.

   6. Garnish and Serve


  • Garnish with fresh cilantro and mint leaves. Serve with lime wedges on the side for an extra zesty kick

singapore style laksa with trout_.jpg
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