A one-pot Asian-style camping meal full of dried, preserved and canned ingredients that are easy to travel with. Use freshly caught fish, or buy it on the way and make this your first campfire dinner.
500g rockling, cut into cubes
1/2 cup unbleached white flour
about 3 tbsp light sesame oil
250g laksa noodles (thick, dried rice noodles)
1 can coconut cream
3 cups water
1 bunch Chinese broccoli, washed and cut in half
1/4 cup lemon juice
2 tbsp of fresh mint and coriander, roughly chopped
For spice mix
1/2 cup shallots, diced finely
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp galangal, minced
1/4 tsp dried flaked chillis
1 tsp turmeric powder
1 tsp shrimp paste
1 stalk lemongrass, cut into thin strips
4 tbsp tamarind paste, dissolved in cup of water
In a pot, heat 2 tbsp of sesame oil. Lightly flour the fish pieces and saute for a minute on each side to seal and brown. Remove from pot and set aside.
Meanwhile, soak the dried noodles in a bowl of warm water.
Wash the pot, heat a tablespoon of sesame oil and saute the shallots, garlic, ginger, galangal and chilli flakes. After 3 minutes, stir in the turmeric, shrimp paste, lemongrass strips and dissolved tamarind juice. Cook for 5 minutes before pouring in the coconut cream and the 3 cups of water. Simmer while you strain the noodles then toss them into the boiling liquid.
Cook on low for around 15 minutes. Add a teaspoon of salt, the broccoli and sauteed fish for another 3 minutes of cooking. Turn off, squeeze in the lemon juice and stir in the herbs.
Dish up to sit and slurp by the campfire.