Heat the oil in a large frying pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent.

Add in the rest of the Laksa paste ingredients, stir and continue to cook for 5 minutes, stirring occasionally.

While the laksa paste ingredients are frying, make the garnish. To a small bowl, add the vinegar, sugar, chilli, cucumber, red onion, and coriander. Stir together, then put to one side.

Turn off the heat from the frying pan and transfer the onions-chilli-spice mixture to a mini chopper or food processor. Blend together until it forms a paste (alternatively you can use a stick blender to blend the ingredients into a paste directly in the pan, but be careful of splashes)

Add the laksa paste back into the frying pan.

Turn the heat to medium-high and add the coconut milk, fish sauce, and stock. Stir together and heat through until just simmering.

Add the fish, stir, and allow to cook for 4 minutes, turning a couple of times, until the fish is starting to fall apart.

While the fish is cooking, soak the noodles in boiling water until soft (this usually takes about 3 minutes) then drain.

Coming back to the laksa, add in the prawns, stir, and cook for one minute. The prawns should be starting to turn pink, and your fish should be cooked.

Finally add in the beansprouts and cook for another minute, so they're warmed through, but still slightly crisp. Turn off the heat.

Divide the drained noodles between bowls and spoon the laksa sauce and seafood over the top.

Top each bowl with a spoonful of the garnish you made earlier, and serve.