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

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

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

Ingredients

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. Prepare 1 litre Water
3. Get 500 g Rice Noodles
4. Prepare 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. Prepare Blended Paste (blend well);
11. Take 20 g Dried Chilli (rehydrate, deseed)
12. Get 40 g Shallots
13. Prepare 20 g Galangal
14. Get 10 g Turmeric
15. Take 25 g Fermented Shrimp Paste (belacan)
16. Take as needed Salt
17. Make ready Toppings;
18. Take 1 pc Cucumber (cut into thin match sticks)
19. Take 3 pc Red Chilli (sliced thinly)
20. Take 1 pc Red Onion (sliced thinly)
21. Take 1 stalk Ginger Flower (sliced thinly)
22. Get as needed Calamansi Lime (halved)
23. Take 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).

As simple as that Recipe of Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

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