a) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

b) Crush the peanuts in the unopened sachet using a rolling pin.

c) Halve the lime.

d) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the yellow Thai style paste. Stir fry for 30 secs. 

a) Add the peanut butter to the pan and stir-fry for 30 secs.

b) Add the coconut milk, soy sauce, water for the laksa and sugar (see pantry for both amounts). Bring to the boil. 

c) Stir in the pak choi and prawns and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bream dry with kitchen paper, then season with salt and pepper.

b) Once hot, carefully place your sea bream into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

c) Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

a) When everything's nearly ready, add the udon noodles and green veg mix.

b) Cook, using a fork to gently separate the noodles, until warmed through, 2-3 mins.

c) Remove the laksa from the heat. Stir in a good squeeze of lime juice.

a) Share the noodles and laksa  between your bowls. 

b) Top with the sea bream fillets and sprinkle over the peanuts.

c) Serve any remaining wedges of lime on the side.