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Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

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We hope you got insight from reading it, now let’s go back to asam laksa (spicy and tangy fish broth with rice noodles) recipe. You can cook asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. Prepare 450 g Mackerel (guts and gills removed)
  2. Provide 1 litre Water
  3. Get 500 g Rice Noodles
  4. Provide aromatics;
  5. Take 3 sticks Ginger Flower (halved
  6. Use 2 sticks Lemongrass (bruised)
  7. Provide 12 Sprigs Vietnamese Mint
  8. Prepare 1 cup Tamarind Juice
  9. Get 3 pc Tamarind Slices
  10. You need Blended Paste (blend well);
  11. Provide 20 g Dried Chilli (rehydrate, deseed)
  12. Provide 40 g Shallots
  13. Use 20 g Galangal
  14. Get 10 g Turmeric
  15. Prepare 25 g Fermented Shrimp Paste (belacan)
  16. Use as needed Salt
  17. Provide Toppings;
  18. Get 1 pc Cucumber (cut into thin match sticks)
  19. Use 3 pc Red Chilli (sliced thinly)
  20. Take 1 pc Red Onion (sliced thinly)
  21. Use 1 stalk Ginger Flower (sliced thinly)
  22. Get as needed Calamansi Lime (halved)
  23. Prepare as needed Mint Leaves
Steps to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. STOCK; Boil the entire mackerel in 1 litre of water for 10 minutes. Remove the fishes and let it cool. Once cooled, separate the fish meat from the bones. Flake the meat and set aside. Continue to boil the flesh for another 30 minutes. After that, strain the stock and discard the bones.
  2. BROTH; Heat the stock and add the blended paste, 2 lemongrass, 2 ginger flower, 8 sprigs vietnamese mint, tamarind juice and tamarind slice. Cover and let it simmer for 30 minutes. After that, discard the the aromatics and add the fish meat, season with salt.
  3. OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional.
  4. ASSEMBLY; In a soup plate, place 100g of Rice noodles and pour in the broth. Top it with 20 g of Red Chilli, 20 g of Ginger Flower, 20 g of Red Onion, 1 Calamansi Lime, a few mint leaves and 40 g of cucumber. Optionally, you can also add pineapples and Hae Ko (shrimp paste).

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