Coconut, Oyster & Salmon Laksa from The Sugar Club Cookbook by Peter Gordon

Ingredients

• 18 fresh mint leaves
• 3 spring onions, finely sliced
• 2 medium-hot red chillies (more if you like!)
• 50ml (1¾fl oz) fresh lemon juice
• 250g (9oz) salmon fillet, skinned and bones removed, sliced into 12 pieces
• 800ml (28fl oz) fish or vegetable stock
• 1.2 litres (2 pints) unsweetened coconut milk
• 50ml (1¾fl oz) Asian fish sauce
• 200g (7oz) dried vermicelli noodles, cooked as described on the packet
• 12 freshly opened oysters (save the juices that come out when you open them)
• 1 6cm (2½in) thumb of ginger, peeled and roughly chopped
• 4 cloves of garlic, peeled
• ½ cup fresh coriander, roots, stems and leaves, all well washed
• 1 teaspoon finely ground coriander seeds
• 50ml (1¾fl oz) sesame oil