Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):

1. Get 450 g Mackerel (guts and gills removed)
2. Get 1 litre Water
3. Take 500 g Rice Noodles
4. Take aromatics;
5. Take 3 sticks Ginger Flower (halved
6. Prepare 2 sticks Lemongrass (bruised)
7. Make ready 12 Sprigs Vietnamese Mint
8. Prepare 1 cup Tamarind Juice
9. Take 3 pc Tamarind Slices
10. Make ready Blended Paste (blend well);
11. Prepare 20 g Dried Chilli (rehydrate, deseed)
12. Prepare 40 g Shallots
13. Get 20 g Galangal
14. Make ready 10 g Turmeric
15. Make ready 25 g Fermented Shrimp Paste (belacan)
16. Take as needed Salt
17. Make ready Toppings;
18. Prepare 1 pc Cucumber (cut into thin match sticks)
19. Get 3 pc Red Chilli (sliced thinly)
20. Prepare 1 pc Red Onion (sliced thinly)
21. Prepare 1 stalk Ginger Flower (sliced thinly)
22. Get as needed Calamansi Lime (halved)
23. Make ready 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).

So that is going to wrap it up for this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!