Spicy Malaysian Asam Laksa with Tamarind Fish Broth
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
For the Spice Paste
For the Laksa Noodles
For the Garnishes
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
Spicy Malaysian Asam Laksa with Tamarind Fish Broth
Spicy Malaysian Asam Laksa with Tamarind Fish Broth
Plating & Serving
Serve the aromatic broth over rice noodles in a deep bowl, finishing with an array of vibrant garnishes.