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

Hey everyone, it’s me again, Dan, welcome to our 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 food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first 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. Get 450 g Mackerel (guts and gills removed)
  2. Take 1 litre Water
  3. Take 500 g Rice Noodles
  4. Prepare aromatics;
  5. Take 3 sticks Ginger Flower (halved
  6. Get 2 sticks Lemongrass (bruised)
  7. Get 12 Sprigs Vietnamese Mint
  8. Get 1 cup Tamarind Juice
  9. Make ready 3 pc Tamarind Slices
  10. Prepare Blended Paste (blend well);
  11. Make ready 20 g Dried Chilli (rehydrate, deseed)
  12. Get 40 g Shallots
  13. Take 20 g Galangal
  14. Get 10 g Turmeric
  15. Get 25 g Fermented Shrimp Paste (belacan)
  16. Make ready as needed Salt
  17. Make ready Toppings;
  18. Make ready 1 pc Cucumber (cut into thin match sticks)
  19. Get 3 pc Red Chilli (sliced thinly)
  20. Get 1 pc Red Onion (sliced thinly)
  21. Make ready 1 stalk Ginger Flower (sliced thinly)
  22. Take as needed Calamansi Lime (halved)
  23. Get 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 this up for this special food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thanks so much for reading. I am confident you can make this at home. There’s 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, friends and colleague. Thank you for reading. Go on get cooking!