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 are 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 food recipes. This time, I’m gonna 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 popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my whole life.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. Make ready 450 g Mackerel (guts and gills removed)
  2. Get 1 litre Water
  3. Prepare 500 g Rice Noodles
  4. Get aromatics;
  5. Make ready 3 sticks Ginger Flower (halved
  6. Make ready 2 sticks Lemongrass (bruised)
  7. Prepare 12 Sprigs Vietnamese Mint
  8. Take 1 cup Tamarind Juice
  9. Prepare 3 pc Tamarind Slices
  10. Get Blended Paste (blend well);
  11. Prepare 20 g Dried Chilli (rehydrate, deseed)
  12. Get 40 g Shallots
  13. Get 20 g Galangal
  14. Get 10 g Turmeric
  15. Take 25 g Fermented Shrimp Paste (belacan)
  16. Prepare as needed Salt
  17. Make ready Toppings;
  18. Prepare 1 pc Cucumber (cut into thin match sticks)
  19. Get 3 pc Red Chilli (sliced thinly)
  20. Get 1 pc Red Onion (sliced thinly)
  21. Get 1 stalk Ginger Flower (sliced thinly)
  22. Make ready as needed Calamansi Lime (halved)
  23. Get 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 this up with this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!