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

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Before you jump to Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

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We hope you got insight from reading it, now let's go back to asam laksa (spicy and tangy fish broth with rice noodles) recipe. You can cook asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):

1. Provide 450 g of Mackerel (guts and gills removed).
2. Get 1 litre of Water.
3. Get 500 g of Rice Noodles.
4. Use of aromatics;.
5. Get 3 sticks of Ginger Flower (halved.
6. Get 2 sticks of Lemongrass (bruised).
7. Get 12 Sprigs of Vietnamese Mint.
8. Provide 1 cup of Tamarind Juice.
9. You need 3 pc of Tamarind Slices.
10. Use of Blended Paste (blend well);.
11. You need 20 g of Dried Chilli (rehydrate, deseed).
12. Get 40 g of Shallots.
13. Take 20 g of Galangal.
14. Use 10 g of Turmeric.
15. Provide 25 g of Fermented Shrimp Paste (belacan).
16. Prepare as needed of Salt.
17. Get of Toppings;.
18. Use 1 pc of Cucumber (cut into thin match sticks).
19. You need 3 pc of Red Chilli (sliced thinly).
20. Use 1 pc of Red Onion (sliced thinly).
21. Get 1 stalk of Ginger Flower (sliced thinly).
22. Take as needed of Calamansi Lime (halved).
23. Use as needed of 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)..

The strong tasting fishiness of the dish might be the reason. A rice noodle soup flavoured with a heady fish broth made from tamarind, galangal, lemongrass, turmeric and ground chillies, topped with flaked fish, tropical herbs, tangy pineapple and crunchy cucumber, asam laksa has won the hearts and palates of Malaysians and visitors alike. I suspect it is not as well known here in Australia. The thing is, I've been craving for Asam Laksa, missing the flavourful, tangy and spicy fish broth with smooth & chewy rice noodles as well as the different textures/colours toppings for the laksa. And no, Asam Laksa is definitely not available where I stay currently (in Thailand).

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