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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. 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. Make ready Mackerel (guts and gills removed)
  2. Take Water
  3. Take Rice Noodles
  4. Make ready aromatics;
  5. Take Ginger Flower (halved
  6. Get Lemongrass (bruised)
  7. Take Vietnamese Mint
  8. Prepare Tamarind Juice
  9. Take Tamarind Slices
  10. Take Blended Paste (blend well);
  11. Take Dried Chilli (rehydrate, deseed)
  12. Get Shallots
  13. Get Galangal
  14. Take Turmeric
  15. Get Fermented Shrimp Paste (belacan)
  16. Prepare Salt
  17. Get Toppings;
  18. Take Cucumber (cut into thin match sticks)
  19. Make ready Red Chilli (sliced thinly)
  20. Prepare Red Onion (sliced thinly)
  21. Make ready Ginger Flower (sliced thinly)
  22. Take Calamansi Lime (halved)
  23. Prepare 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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