Asam Laksa (Tamarind Fish Noodle Soup)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Tamarind gives this fish broth its sour backbone, with flaked mackerel and rice noodles underneath and cucumber and mint on top.
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A finely blended paste of onion, garlic, and ginger forms the base and carries the chili heat. The mackerel is cooked and boned before it goes into the soup, so the bowl is easy to eat. Cucumber and mint add a cool, fresh finish to the hot, sour broth.
Ingredients
Instructions
- 1
Place 500g mackerel fillet in boiling water and poach until the flesh is cooked through.
Remove it, let it cool, and take out the bones when it is safe to handle.
- 2
Take 150g of onion, 5 cloves of garlic, and 20g of ginger, then process them in a blender until they form a very smooth and aromatic spice paste without any lumps.
- 3
Combine the spice paste and 1.5 tablespoons chili powder in a pot with a little of the measured 1.5 litres water.
Bring to a simmer, stirring to prevent sticking, then add the remaining water and bring to a boil.
- 4
Whisk in 2.5 tablespoons of tamarind paste and 1.5 tablespoons of fish sauce, then simmer the broth over medium heat for 15 minutes to develop a bright, tart flavor profile.
- 5
Carefully remove the bones from the poached mackerel, break the flesh into large flakes by hand, add them to the soup, and simmer for 5 more minutes until savory.
- 6
Boil 400g of rice noodles until chewy, place them into bowls, ladle the hot broth over the noodles, and top with 120g of julienned cucumber and 10g fresh mint leaves.
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