Malaysia · Malaysia

Asam Laksa (Malaysian Tamarind Fish Noodle Soup)

Name: Asam Laksa (Malaysian Tamarind Fish Noodle Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysia
Ingredients: mackerel fillet 300 g; rice noodles 400 g; tamarind paste 30 g; lemongrass 2 pieces; galangal 10 g; dried chilies 8 g; shallots 60 g; garlic 8 g; belacan (shrimp paste) 5 g; cucumber 100 g; pineapple, chopped 80 g; mint leaves 15 g; red onion, sliced 60 g; lime juice 30 ml; water 1000 ml; fine salt 5 g

A hot and sour tamarind fish broth served over rice noodles.

50 minutes · 4 servings · Moderate

Asam laksa is the Penang bowl that divides opinion in Malaysia, with a thick, tangy broth of tamarind and fish that is closer to a sour stew than to a light soup. The paste is pounded with chilli and lemongrass and fried until the oil rises and reddens, which is where most of the flavour lives. Noodles go in the bowl and the broth is meant to be drunk as well as eaten.

Ingredients

mackerel fillet300 g
rice noodles400 g
tamarind paste30 g
lemongrass2 pieces
galangal10 g
dried chilies8 g
shallots60 g
garlic8 g
belacan (shrimp paste)5 g
cucumber100 g
pineapple, chopped80 g
mint leaves15 g
red onion, sliced60 g
lime juice30 ml
water1000 ml
fine salt5 g

Directions

1
Blend shallots, garlic, dried chilies, belacan, lemongrass and galangal to a paste.
2
Fry paste 5 minutes; add tamarind, water and mackerel; simmer 15 minutes.
3
Remove fish; flake.
4
Ladle broth over noodles; top with cucumber, pineapple, mint, red onion, fish and lime.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content