Tangy Penang Asam Laksa

Name: Tangy Penang Asam Laksa
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 2 pound mackerel (fillets, or canned mackerel in brine, drained); 8 cup water; 3 lemongrasses (bruised and halved); 2 fresh gingers (sliced); 2 fresh galangals (sliced); 10 dried red chilies (rehydrated); 3 red onions (roughly chopped and thinly sliced); 5 clove garlic; 6 tablespoon tamarind paste; 2 tablespoon sugar; 1.5 teaspoon salt; 1.5 pound rice vermicelli noodles (uncooked); 1 cucumber (julienned); 1 fresh pineapple (sliced into thin wedges); 1 bunch fresh mint (leaves picked); 1 bunch fresh cilantro (chopped); 3 red bird's eye chilies (finely sliced for garnish)

A vibrant and sour Malaysian fish noodle soup, distinctively flavored with tamarind and fresh herbs, served with thick rice noodles, flaked fish, and an abundance of fresh vegetables and herbs.

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 6
Cuisine: Malaysian
Difficulty: Medium

Dietary

Dairy-Free
Nut-Free
Pescatarian
Gluten-Free
High-Protein

Ingredients

2 pound mackerel (fillets, or canned mackerel in brine, drained)
8 cup water
3 lemongrasses (bruised and halved)
2 fresh gingers (sliced)
2 fresh galangals (sliced)
10 dried red chilies (rehydrated)
3 red onions (roughly chopped and thinly sliced)
5 clove garlic
6 tablespoon tamarind paste
2 tablespoon sugar
1.5 teaspoon salt
1.5 pound rice vermicelli noodles (uncooked)
1 cucumber (julienned)
1 fresh pineapple (sliced into thin wedges)
1 bunch fresh mint (leaves picked)
1 bunch fresh cilantro (chopped)
3 red bird's eye chilies (finely sliced for garnish)

Instructions

Place 2 pounds fresh mackerel fillets, 8 cups water, 3 stalks bruised lemongrass, 2 inch sliced fresh ginger, and 2 inch sliced fresh galangal in a large pot. Bring to a boil, then reduce heat and simmer gently for 15-20 minutes until the fish is cooked through. Remove fish from broth, let cool, then flake the fish meat, discarding skin and bones. Strain the broth and set aside.
In a food processor, blend the rehydrated 10 dried red chilies, 1 large chopped red onion, and 5 cloves garlic until a coarse paste forms.
Add the chili paste to the strained fish broth. Stir in 6 tablespoons tamarind paste, 2 tablespoons sugar, and 1 1/2 teaspoons salt. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld. Stir in the flaked fish meat.
While the broth simmers, prepare the noodles according to package instructions, typically by blanching 1 1/2 pounds thick rice vermicelli noodles in boiling water for a few minutes until tender. Drain and rinse with cold water to prevent sticking.
Prepare the garnishes: julienne 1 medium cucumber, slice 1 fresh pineapple into thin wedges, pick leaves from 1 bunch fresh mint, chop 1 bunch fresh cilantro, thinly slice 2 medium red onions, and finely slice 3 red bird's eye chilies.
To serve, place a generous portion of thick rice vermicelli noodles in individual serving bowls. Ladle hot asam laksa broth and flaked fish over the noodles. Top generously with the cucumber, pineapple, fresh mint, fresh cilantro, sliced red onion, and sliced bird's eye chilies.

Notes

The broth for Asam Laksa can be made a day in advance and stored in the refrigerator, allowing flavors to deepen. Reheat gently before serving with freshly blanched noodles and garnishes. Asam laksa is best enjoyed immediately after assembly to maintain the freshness of the herbs and vegetables.

Nutrition (per serving)

Calories: 480
Protein: 45 g
Carbohydrates: 55 g
Fat: 10 g
Fiber: 7 g
Sodium: 1500 mg
Saturated Fat: 2 g
Sugar: 10 g
Cholesterol: 100 mg