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About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Sustainability
  • Our Quality
  • Our Heritage
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Hydrolysates
  • Specialty Proteins
  • Microbial Nutrition
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milk Fat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs

Tatua Recipes

Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Baking

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Fish & Coconut Laksa Curry

Ingredients

100g packet vermicelli bean thread noodles

1 onion, thinly sliced

180g jar laksa curry paste

500g firm white fish fillets, cut into cubes

2 cups Tatua Dairy Whip Whipped Cream

½ tsp coconut essence

2½ cups vegetable stock

½ red capsicum

1 bok choy, roughly chopped

100g fresh baby corn

125g bean sprouts

¼ cup coriander leaves

Method

  1. Prepare noodles according to directions on packet. Cook onion in a wok or pan with laksa paste until soft.
  2. Add fish and toss to coat.
  3. Stir in Tatua Dairy Whip Whipped Cream, coconut essence, vegetable stock, and vegetables. Cook for 5 minutes or until fish and vegetables are cooked.
  4. Divide prepared noodles evenly between four bowls.
  5. Ladle laksa curry into bowls, covering the noodles, garnish with bean sprouts and coriander.
  6. Serves 4
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