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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, asam laksa (spicy and tangy fish broth with rice noodles). It is one of my favorites. For mine, I will 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 popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I’ve loved my entire life.

To begin with this recipe, we have to 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 cook that.

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