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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. For mine, I will 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 foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I have loved my entire life.

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.

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. Get 450 g Mackerel (guts and gills removed)
  2. Make ready 1 litre Water
  3. Prepare 500 g Rice Noodles
  4. Make ready aromatics;
  5. Take 3 sticks Ginger Flower (halved
  6. Make ready 2 sticks Lemongrass (bruised)
  7. Prepare 12 Sprigs Vietnamese Mint
  8. Make ready 1 cup Tamarind Juice
  9. Take 3 pc Tamarind Slices
  10. Take Blended Paste (blend well);
  11. Take 20 g Dried Chilli (rehydrate, deseed)
  12. Get 40 g Shallots
  13. Get 20 g Galangal
  14. Make ready 10 g Turmeric
  15. Get 25 g Fermented Shrimp Paste (belacan)
  16. Get as needed Salt
  17. Take Toppings;
  18. Take 1 pc Cucumber (cut into thin match sticks)
  19. Prepare 3 pc Red Chilli (sliced thinly)
  20. Get 1 pc Red Onion (sliced thinly)
  21. Take 1 stalk Ginger Flower (sliced thinly)
  22. Prepare 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 is going to wrap it up for this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!