Penang Wild-Caught Rockling Laksa

Prep:

1. Peel and finely chop onion.
2. Rinse and chop coriander leaves and stems.
3. Rinse and cut beans into 2cm lengths.
4. Rinse and chop tomatoes.
5. Pop a pan of water on to boil.
6. Cut fish into 2cm pieces.

Method:

1. Meanwhile, cook the egg noodles for 4-5 minutes. Drain throughly. Rinse in cold water, drain again.
2. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
3. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
4. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
5. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
6. Wash and chop parsley.
7. Cut lemon into wedges.
8. Heat olive oil (0. 5 tbsp/person) in a large saucepan over a medium heat. Add onion and cook for a minute or two until beginning to soften. Add curry paste and stir for 1 minute until fragrant. Stir in coconut milk, stir well and bring to a gentle simmer.
9. To serve, divide noodles among bowls and ladle in laksa. Top with coriander leaves.
10. Add soy sauce, fish, beans, tomato and coriander stems. Return to a simmer, then simmer gently for about 5 to 7 minutes, or until fish is cooked.
11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
12. Preheat the oven to 200°c (180°c fan-forced).
13. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.