Assam Laksa is one of my favourite laksa dish! It has an amazingly complex flavor of sour, spicy, sweet, all in one . The smoothness of the noodles, small pieces of fish, shrimp paste, fresh shallots, cucumber, pineapple slices and the slightly spicy sourish soup just complement each other so well.
- 3 medium size mackerel fish
- 1 packet Laksa Noodle (If you can’t find fresh laksa noodles, you can use a Vietnamese Rice Noodle called Bun Bo Hue. It’s very smooth and has the exact texture like the laksa noodles back home, but slightly thinner)
- 2 tablespoon dried red chilies, blended
- 3 fresh red chilies
- 6 to 8 shallots
- 1 inch galangal
- 2 tablespoons shrimp paste/ belacan
- 2 stalk lemongrass
- 1/4 cup vegetable oil
- 8 to 10 cups hot water
- 2 tablespoon tamarind, mix with 1/4 cup water
- 6 pieces asam keping
- 2 tablespoons palm sugar, or to taste
- 1 teaspoon salt, or to taste
- 2 cups Vietnamese Coriander
- 1 Bunga Kiantan (only if you can find it)
- 1/2 Red onion, sliced thinly
- 1 lettuce, thinly cut
- 1 small pineapple, cut in cubes
- 1 cup full of cucumber, julienned
LET’S PREPARE THE FISH STOCK
- Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Once cooked, transfer the cooked fish and let cool.
- Pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the fish stock. Add tamarind, asam keping, Vietnamese coriander, salt, sugar into the fish stock. Cover the lid, and let it boil on low heat for 10 minutes.
PREPARE THE SPICE PASTE:
3. In food processor, combine all the spice ingredients and blend until it turns into a paste.
4. In a dutch oven, add oil. Sauté the spice paste until fragrant.
5. Transfer the fish broth into the spice paste. Let it simmer on low heat for 15 to 20 minutes.
6. Prepare the garnish and set aside.
THE FUN PART …
6. In a serving bowl, add in the laksa noodles. Pour the fish broth into the bowl and garnish all vegetables on top.
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok