Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. For mine, 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 recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to 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 that.

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

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

So that is going to wrap it up for this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!