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 my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. 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.

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. Make ready Mackerel (guts and gills removed)
  2. Take Water
  3. Make ready Rice Noodles
  4. Make ready aromatics;
  5. Take Ginger Flower (halved
  6. Get Lemongrass (bruised)
  7. Prepare Vietnamese Mint
  8. Take Tamarind Juice
  9. Take Tamarind Slices
  10. Make ready Blended Paste (blend well);
  11. Get Dried Chilli (rehydrate, deseed)
  12. Prepare Shallots
  13. Get Galangal
  14. Get Turmeric
  15. Take Fermented Shrimp Paste (belacan)
  16. Make ready Salt
  17. Prepare Toppings;
  18. Get Cucumber (cut into thin match sticks)
  19. Get Red Chilli (sliced thinly)
  20. Make ready Red Onion (sliced thinly)
  21. Prepare Ginger Flower (sliced thinly)
  22. Get Calamansi Lime (halved)
  23. Take 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).

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