Spicy Malaysian Asam Laksa with Tamarind Fish Broth

Name: Spicy Malaysian Asam Laksa with Tamarind Fish Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Mackerel fillets; Water; Tamarind paste; Fish sauce; Salt; Dried chilies; Fresh red chilies; Garlic cloves; Onion; Shrimp paste; Thick rice noodles; Bean sprouts; Mint leaves; Cucumber; Red onion; Red chilies

A Tasteful Adventure of Tangy Fish Noodles

Dive into the bold flavors of this spicy and tangy Malaysian classic, featuring tender fish in a rich tamarind broth.

1 h 45 min
4
Intermediate

Ingredients

For the Fish Broth

Mackerel fillets

250g, cleaned

Water

1.5 liters

Tamarind paste

1 tablespoon

Fish sauce

2 tablespoons

Salt

to taste

For the Spice Paste

Dried chilies

5, soaked and seeds removed

Fresh red chilies

Garlic cloves

Onion

Shrimp paste

1 teaspoon

For the Laksa Noodles

Thick rice noodles

200g, cooked and drained

Bean sprouts

for garnish

Mint leaves

for garnish

For the Garnishes

Cucumber

1, julienned

Red onion

1, thinly sliced

Red chilies

2, sliced

Preparation

Marinating the Fish

Rinse and Dry

Rinse the mackerel fillets and pat dry.

Marinate

In a bowl, marinate with salt and set aside.

Refrigerate

Refrigerate for at least 30 minutes.

Preparing the Spice Paste

Combine Ingredients

In a blender, combine the dried chilies, fresh chilies, garlic, onion, and shrimp paste.

Blend to Smooth

Blend until smooth, adding water as necessary.

Ensure that the shrimp paste is well blended to avoid chunks in the broth.

Set Aside

Set aside for later frying.

Use a mortar and pestle for a more traditional paste texture.

Cooking Process

Fish Broth Preparation

Bring water to a boil, add mackerel, and simmer until cooked.

Blending Effortless Flavor

Strain the broth, flake fish, and add tamarind paste, stirring well.

Intensifying the Spice Paste

Heat oil in a pan, fry the spice paste until fragrant, then add to the broth.

Plating & Serving