Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. 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 get started with this recipe, we must 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 cook it.

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

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