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

Hi everyone, Welcome to my recipe page. Today, I’m gonna show you how to make a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites food recipes. For mine, I will 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I’ve loved my entire life.

To get started with this recipe, we have to 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 can achieve it.

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