Name: Asam Laksa (Penang Sour Fish Noodles)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 250 g Mackerel, cleaned pieces; 180 g Flat Rice Noodles, soaked or prepared as per packet; 3 cup Water; 2 tbsp Tamarind Paste; 6 Dried Red Chili Peppers, soaked; ½ cup Shallots, roughly chopped; 2 clove Garlic, roughly chopped; 1 inch Galangal, sliced; 1 Lemongrass, tender lower part sliced; ½ tsp Shrimp Paste, belacan-style; ¼ cup Laksa Leaves, finely sliced; 2 tbsp Torch Ginger Flower, finely sliced; ½ cup Cucumber, julienned; ½ cup Pineapple, thinly sliced; ¼ cup Mint Leaves, torn; 1 tsp Sugar; ¾ tsp Salt

1 hrtotal

Prep 25 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Simmer the mackerel in water until cooked through. Lift out the fish, let it cool slightly, then flake the flesh and discard bones.
Blend dried chilies, shallots, garlic, galangal, lemongrass, and shrimp paste into a coarse spice paste.
Add the spice paste, tamarind paste, sugar, and salt to the fish broth. Simmer until the broth smells sharp, savory, and aromatic.
Return the flaked fish to the broth and simmer briefly so the fish flavor blends into the soup.
Place prepared flat rice noodles in bowls. Ladle the hot fish broth over them.
Top with laksa leaves, torch ginger flower, cucumber, pineapple, and mint. Serve immediately while the herbs are fresh.

How to tell it's done

The broth should be light, tangy, and fish-rich; the noodles should stay springy and the herbs should remain fresh, not wilted.

Getting it right

Tip

Strain the broth after simmering the spice paste if you want a cleaner soup, then return the flaked fish before serving.

What to serve it with

Serve as a complete lunch bowl with extra cucumber and pineapple for freshness.

Substitutions

If fresh torch ginger is unavailable, keep the laksa leaves and mint generous rather than replacing it with unrelated floral flavoring.

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Ingredients