Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. This time, I am going to 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 popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must 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):
- Take 450 g Mackerel (guts and gills removed)
- Make ready 1 litre Water
- Get 500 g Rice Noodles
- Prepare aromatics;
- Get 3 sticks Ginger Flower (halved
- Get 2 sticks Lemongrass (bruised)
- Get 12 Sprigs Vietnamese Mint
- Make ready 1 cup Tamarind Juice
- Make ready 3 pc Tamarind Slices
- Get Blended Paste (blend well);
- Take 20 g Dried Chilli (rehydrate, deseed)
- Get 40 g Shallots
- Make ready 20 g Galangal
- Take 10 g Turmeric
- Take 25 g Fermented Shrimp Paste (belacan)
- Prepare as needed Salt
- Prepare Toppings;
- Get 1 pc Cucumber (cut into thin match sticks)
- Prepare 3 pc Red Chilli (sliced thinly)
- Make ready 1 pc Red Onion (sliced thinly)
- Take 1 stalk Ginger Flower (sliced thinly)
- Make ready as needed Calamansi Lime (halved)
- Make ready as needed Mint Leaves
Steps to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- 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.
- 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.
- OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional.
- 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’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
