Easiest Way to Prepare Appetizing Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

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

You can cook Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) using 23 ingredients and 4 steps. Here is how you cook it.

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

1. Prepare of Mackerel (guts and gills removed).
2. You need of Water.
3. It's of Rice Noodles.
4. You need of aromatics;.
5. You need of Ginger Flower (halved.
6. It's of Lemongrass (bruised).
7. Prepare of Vietnamese Mint.
8. You need of Tamarind Juice.
9. You need of Tamarind Slices.
10. Prepare of Blended Paste (blend well);.
11. Prepare of Dried Chilli (rehydrate, deseed).
12. Prepare of Shallots.
13. It's of Galangal.
14. It's of Turmeric.
15. Prepare of Fermented Shrimp Paste (belacan).
16. Prepare of Salt.
17. Prepare of Toppings;.
18. You need of Cucumber (cut into thin match sticks).
19. You need of Red Chilli (sliced thinly).
20. You need of Red Onion (sliced thinly).
21. Prepare of Ginger Flower (sliced thinly).
22. You need of Calamansi Lime (halved).
23. It's of Mint Leaves.

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

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)..

Share :