Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my entire life. They are nice and they look wonderful.
To begin 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 cook that.
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The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- Take 450 g Mackerel (guts and gills removed)
- Prepare 1 litre Water
- Prepare 500 g Rice Noodles
- Take aromatics;
- Take 3 sticks Ginger Flower (halved
- Make ready 2 sticks Lemongrass (bruised)
- Make ready 12 Sprigs Vietnamese Mint
- Get 1 cup Tamarind Juice
- Prepare 3 pc Tamarind Slices
- Get Blended Paste (blend well);
- Take 20 g Dried Chilli (rehydrate, deseed)
- Prepare 40 g Shallots
- Take 20 g Galangal
- Take 10 g Turmeric
- Get 25 g Fermented Shrimp Paste (belacan)
- Get as needed Salt
- Make ready Toppings;
- Prepare 1 pc Cucumber (cut into thin match sticks)
- Take 3 pc Red Chilli (sliced thinly)
- Get 1 pc Red Onion (sliced thinly)
- Prepare 1 stalk Ginger Flower (sliced thinly)
- Make ready as needed Calamansi Lime (halved)
- Make ready as needed Mint Leaves
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Instructions to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- 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.
- 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.
- OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional.
- 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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