Main Course · Dinner · Asian ·

Spicy Malaysian Asam Laksa with Tamarind Fish Broth

Name: Spicy Malaysian Asam Laksa with Tamarind Fish Broth
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Mackerel fillets, 250g, cleaned; Water, 1.5 liters; Tamarind paste, 1 tablespoon; Fish sauce, 2 tablespoons; Salt, to taste; Dried chilies, 5, soaked and seeds removed; Fresh red chilies, 2; Garlic cloves, 3; Onion, 1; Shrimp paste, 1 teaspoon; Thick rice noodles, 200g, cooked and drained; Bean sprouts, for garnish; Mint leaves, for garnish; Cucumber, 1, julienned; Red onion, 1, thinly sliced; Red chilies, 2, sliced

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

4.8(549 reviews)

·By Ethan Brooks·November 13, 2025

Spicy Malaysian Asam Laksa with Tamarind Fish Broth — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Broth

For the Spice Paste

For the Laksa Noodles

For the Garnishes

Nutrition

Per serving

Calories: 230 kcal
Protein: 15.25 g
Carbs: 21.75 g
Fat: 9 g
Fiber: 2.25 g

Whole recipe

Total

Calories: 919 kcal
Protein: 61 g
Carbs: 87 g
Fat: 36 g
Fiber: 9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Mackerel fillets 250g, cleaned	500	50	0	35	0
Water 1.5 liters	0	0	0	0	0
Tamarind paste 1 tablespoon	15	0	3	0	1
Fish sauce 2 tablespoons	16	3	0	0	0
Salt to taste	0	0	0	0	0
Dried chilies 5, soaked and seeds removed	10	0	2	0	1
Fresh red chilies 2	12	0	3	0	1
Garlic cloves 3	13	0	3	0	0
Onion 1	44	1	10	0	2
Shrimp paste 1 teaspoon	10	1	0	1	0
Thick rice noodles 200g, cooked and drained	220	4	48	0	1
Bean sprouts for garnish	5	1	1	0	0
Mint leaves for garnish	2	0	0	0	0
Cucumber 1, julienned	16	1	4	0	1
Red onion 1, thinly sliced	44	1	10	0	2
Red chilies 2, sliced	12	0	3	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Rinse and Dry
Rinse the mackerel fillets and pat dry.
2
Marinate
In a bowl, marinate with salt and set aside.
3
Refrigerate
Refrigerate for at least 30 minutes.

Preparing the Spice Paste

1
Combine Ingredients
In a blender, combine the dried chilies, fresh chilies, garlic, onion, and shrimp paste.
2
Blend to Smooth
Blend until smooth, adding water as necessary.
Tip: Ensure that the shrimp paste is well blended to avoid chunks in the broth.
3
Set Aside
Set aside for later frying.
Tip: Use a mortar and pestle for a more traditional paste texture.

How to Make Spicy Malaysian Asam Laksa with Tamarind Fish Broth

Total time: 2 h 20 min · Yields 4 servings

1
Fish Broth Preparation
Bring water to a boil, add mackerel, and simmer until cooked.
2
Blending Effortless Flavor
Strain the broth, flake fish, and add tamarind paste, stirring well.
3
Intensifying the Spice Paste
Heat oil in a pan, fry the spice paste until fragrant, then add to the broth.