Assam Laksa

Ingredients

• Chili paste - 2 tablespoons
• Red onion - 1, thinly sliced
• Lime - 1, cut into wedges
• Mint leaves - 1/4 cup
• Pineapple - 1/2 cup, sliced
• Cucumber - 1, julienned
• Rice noodles - 200g
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Kaffir lime leaves - 4 leaves
• Lemongrass - 2 stalks, bruised
• Galangal - 2-inch piece, sliced
• Shrimp paste - 1 tablespoon
• Dried red chilies - 10
• Tamarind paste - 2 tablespoons
• Mackerel - 500g

Instructions

1. In a large pot, bring water to a boil. Add the mackerel and cook for 10 minutes. Remove the mackerel from the pot and set aside to cool. Once cooled, remove the skin and bones, and flake the flesh.
2. In a blender, combine the tamarind paste, dried red chilies, shrimp paste, galangal, lemongrass, and kaffir lime leaves. Blend until smooth.
3. In a separate pot, heat some oil and add the blended spice mixture. Cook for a few minutes until fragrant.
4. Add the fish broth (from cooking the mackerel) to the pot and bring to a simmer. Add fish sauce and sugar, and let it simmer for 20 minutes.
5. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
6. To serve, divide the rice noodles into bowls. Ladle the hot fish broth over the noodles.
7. Top with flaked mackerel, cucumber, pineapple, mint leaves, lime wedges, red onion, and chili paste.
8. Serve hot and enjoy!