Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles).
You can have Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) using 23 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)
- It's 450 g of Mackerel (guts and gills removed).
- You need 1 litre of Water.
- It's 500 g of Rice Noodles.
- It's of aromatics;.
- Prepare 3 sticks of Ginger Flower (halved.
- You need 2 sticks of Lemongrass (bruised).
- Prepare 12 Sprigs of Vietnamese Mint.
- Prepare 1 cup of Tamarind Juice.
- It's 3 pc of Tamarind Slices.
- It's of Blended Paste (blend well);.
- You need 20 g of Dried Chilli (rehydrate, deseed).
- You need 40 g of Shallots.
- It's 20 g of Galangal.
- You need 10 g of Turmeric.
- It's 25 g of Fermented Shrimp Paste (belacan).
- It's as needed of Salt.
- Prepare of Toppings;.
- You need 1 pc of Cucumber (cut into thin match sticks).
- Prepare 3 pc of Red Chilli (sliced thinly).
- You need 1 pc of Red Onion (sliced thinly).
- Prepare 1 stalk of Ginger Flower (sliced thinly).
- Prepare as needed of Calamansi Lime (halved).
- Prepare as needed of Mint Leaves.
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) instructions
- 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..
- 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..
- OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional..
- 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)..
