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

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

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites food recipes. For mine, I'm gonna 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 favored of current trending foods on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes yummy. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I've loved my whole life. They are fine and they look wonderful.

To begin 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 cook it.

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

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