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Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

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We hope you got insight from reading it, now let’s go back to asam laksa (spicy and tangy fish broth with rice noodles) recipe. To cook asam laksa (spicy and tangy fish broth with rice noodles) you only need 23 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. Take 450 g Mackerel (guts and gills removed)
  2. You need 1 litre Water
  3. You need 500 g Rice Noodles
  4. Take aromatics;
  5. Prepare 3 sticks Ginger Flower (halved
  6. Use 2 sticks Lemongrass (bruised)
  7. Prepare 12 Sprigs Vietnamese Mint
  8. Take 1 cup Tamarind Juice
  9. Prepare 3 pc Tamarind Slices
  10. Provide Blended Paste (blend well);
  11. Provide 20 g Dried Chilli (rehydrate, deseed)
  12. Take 40 g Shallots
  13. Get 20 g Galangal
  14. Use 10 g Turmeric
  15. Take 25 g Fermented Shrimp Paste (belacan)
  16. Use as needed Salt
  17. Provide Toppings;
  18. Prepare 1 pc Cucumber (cut into thin match sticks)
  19. Take 3 pc Red Chilli (sliced thinly)
  20. Use 1 pc Red Onion (sliced thinly)
  21. Take 1 stalk Ginger Flower (sliced thinly)
  22. Use as needed Calamansi Lime (halved)
  23. Provide as needed Mint Leaves
Instructions to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. STOCK; Boil the entire mackerel in 1 litre of water for 10 minutes. Remove the fishes and let it cool. Once cooled, separate the fish meat from the bones. Flake the meat and set aside. Continue to boil the flesh for another 30 minutes. After that, strain the stock and discard the bones.
  2. BROTH; Heat the stock and add the blended paste, 2 lemongrass, 2 ginger flower, 8 sprigs vietnamese mint, tamarind juice and tamarind slice. Cover and let it simmer for 30 minutes. After that, discard the the aromatics and add the fish meat, season with salt.
  3. OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional.
  4. ASSEMBLY; In a soup plate, place 100g of Rice noodles and pour in the broth. Top it with 20 g of Red Chilli, 20 g of Ginger Flower, 20 g of Red Onion, 1 Calamansi Lime, a few mint leaves and 40 g of cucumber. Optionally, you can also add pineapples and Hae Ko (shrimp paste).

The strong tasting fishiness of the dish might be the reason. A rice noodle soup flavoured with a heady fish broth made from tamarind, galangal, lemongrass, turmeric and ground chillies, topped with flaked fish, tropical herbs, tangy pineapple and crunchy cucumber, asam laksa has won the hearts and palates of Malaysians and visitors alike. I suspect it is not as well known here in Australia. The thing is, I've been craving for Asam Laksa, missing the flavourful, tangy and spicy fish broth with smooth & chewy rice noodles as well as the different textures/colours toppings for the laksa. And no, Asam Laksa is definitely not available where I stay currently (in Thailand).

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