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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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

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

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

So that’s going to wrap it up with this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thanks so much for reading. 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!