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’re having an amazing 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 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 meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my whole life. They’re fine and they look wonderful.

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