Easiest Way to Prepare Ultimate Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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 simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my entire life.

To begin with this particular 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 can achieve it.

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

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

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