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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites food recipes. This time, 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 recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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. Get 1 litre Water
  3. Prepare 500 g Rice Noodles
  4. Make ready aromatics;
  5. Get 3 sticks Ginger Flower (halved
  6. Take 2 sticks Lemongrass (bruised)
  7. Make ready 12 Sprigs Vietnamese Mint
  8. Take 1 cup Tamarind Juice
  9. Get 3 pc Tamarind Slices
  10. Prepare Blended Paste (blend well);
  11. Get 20 g Dried Chilli (rehydrate, deseed)
  12. Take 40 g Shallots
  13. Make ready 20 g Galangal
  14. Prepare 10 g Turmeric
  15. Prepare 25 g Fermented Shrimp Paste (belacan)
  16. Prepare as needed Salt
  17. Get Toppings;
  18. Prepare 1 pc Cucumber (cut into thin match sticks)
  19. Get 3 pc Red Chilli (sliced thinly)
  20. Prepare 1 pc Red Onion (sliced thinly)
  21. Make ready 1 stalk Ginger Flower (sliced thinly)
  22. Make ready as needed Calamansi Lime (halved)
  23. Make ready 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’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!