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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):

1. Prepare 450 g Mackerel (guts and gills removed)
2. Get 1 litre Water
3. Prepare 500 g Rice Noodles
4. Take aromatics;
5. Prepare 3 sticks Ginger Flower (halved
6. Get 2 sticks Lemongrass (bruised)
7. Make ready 12 Sprigs Vietnamese Mint
8. Get 1 cup Tamarind Juice
9. Make ready 3 pc Tamarind Slices
10. Make ready Blended Paste (blend well);
11. Prepare 20 g Dried Chilli (rehydrate, deseed)
12. Take 40 g Shallots
13. Prepare 20 g Galangal
14. Prepare 10 g Turmeric
15. Prepare 25 g Fermented Shrimp Paste (belacan)
16. Get as needed Salt
17. Take Toppings;
18. Prepare 1 pc Cucumber (cut into thin match sticks)
19. Make ready 3 pc Red Chilli (sliced thinly)
20. Prepare 1 pc Red Onion (sliced thinly)
21. Make ready 1 stalk Ginger Flower (sliced thinly)
22. Prepare as needed Calamansi Lime (halved)
23. Get as needed Mint Leaves

Instructions

Steps 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).

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