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

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

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare 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 will be really delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They're nice and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I've loved my entire life.

To begin with this particular 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 can achieve it.

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

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