Step-by-Step Guide to Make Perfect Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

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

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, asam laksa (spicy and tangy fish broth with rice noodles). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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