Tamarind Fish Noodle Soup
Asam laksa is Penang's signature noodle soup, recognized by UNESCO as one of Malaysia's cultural treasures. Unlike the coconut-rich curry laksa of Singapore, this version is built on a tamarind-soured fish broth - tart, briny, and intensely aromatic. Mackerel is poached whole, flaked, and returned to a broth infused with torch ginger flower, lemongrass, and galangal ground into a paste. The sourness from tamarind hits first, followed by a slow wave of chili heat and the ocean depth of fish sauce. Thick rice noodles sit in the bowl, their chewy resistance contrasting the thin, punchy broth. Shredded cucumber, mint, and a spoonful of sweet prawn paste stirred in at the table complete the balance.
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Instructions
- 1
Poach mackerel briefly in salted water to reduce fishiness, then remove.
- 2
Blend onion, garlic, and ginger into a fine aromatic paste.
- 3
Saute the paste with chili powder, then add 1.5L water.
- 4
Add tamarind paste and fish sauce, then simmer 15 minutes.
- 5
Flake the mackerel into the broth and simmer 5 more minutes.
- 6
Cook noodles, place in bowls, ladle over broth, and top with cucumber and mint.
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