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

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive 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 little 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 current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my whole life.

To get started with this particular recipe, we have to first 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 can achieve that.

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

So that’s going to wrap it up for this special food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!