• 1 sea bream fillet (skin on)
  • 250 ml chicken stock
  • sunflower oil
  • 20 g dried medium egg noodles
  • 1 can of coconut milk
  • 50 g bean sprouts
  • 2 scallions
  • a handful of chopped mint, basil and coriander.
  • 1 lime
  • for the laska paste:
  • 20 g dried shrimp
  • 1 medium hot chilli
  • 1 lemongrass stalk
  • 10 unroasted cashew nuts
  • 1 garlic clove
  • ½ inch fresh ginger
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • for the sambal blachan:
  • 8 medium red chillies
  • 1 tsp salt
  • 2 kaffir lime leaves
  • 1 tsp dried shrimp paste
  • grated zest and juice of 1 lime


  • For the sambal blachan: Remove the spines from the kaffir lime leaves, put them in the food processor with the chillies, salt, shrimp paste, lime zest and juice and blend to a coarse paste. Set aside in small serving bowl.
  • For the laska paste: Cover the shrimp with warm water and leave to soak for 10 minutes., drain and put into the processor witrh the rest of the laska ingredients and 2 tbls of cold water., blend to a smooth paste.
  • Heat the oil in a large frying pan and add the paste and fry for approx 10 minutes, add the stock and simmer for a further 10 mins.
  • For the Bream: Preheat the grill to high, lightly brush both sides of the fish with sunflower oil and season with salt and pepper. Place on a lightly oiled baking tray skin side up and grill for around 7/8 mins.
  • Meanwhile add the noodles to a pan of salted boiling, cover and remove from the heat and leave to soak for 4 minutes, then drain.
  • Add the coconut milk to the laska paste and continue to simmer for a further 3 mins add the noodles, beansprouts, spring onions and a good pinch of salt.
  • Serve into a shallow bowl, place the fish in the centre, scatter the chopped herbs and spoon a little of the sambal blanchan over the fish. Serve the rest separately with the lime wedges


By Dualta Woods for MasterChef Ireland.