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

Hey everyone, hope you are having an incredible day today. 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. For mine, I’m gonna 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 favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 can achieve 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. Prepare 500 g Rice Noodles
  4. Take aromatics;
  5. Get 3 sticks Ginger Flower (halved
  6. Make ready 2 sticks Lemongrass (bruised)
  7. Make ready 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. Take 20 g Dried Chilli (rehydrate, deseed)
  12. Take 40 g Shallots
  13. Prepare 20 g Galangal
  14. Get 10 g Turmeric
  15. Take 25 g Fermented Shrimp Paste (belacan)
  16. Get as needed Salt
  17. Take Toppings;
  18. Take 1 pc Cucumber (cut into thin match sticks)
  19. Prepare 3 pc Red Chilli (sliced thinly)
  20. Prepare 1 pc Red Onion (sliced thinly)
  21. Prepare 1 stalk Ginger Flower (sliced thinly)
  22. Get 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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