Assam Laksa
Assam Laksa is a popular Malaysian dish that combines tangy fish broth with rice noodles and a variety of flavorful toppings.
Ingredients - Serves 4
- 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
Let's Get Started
- 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.
- In a blender, combine the tamarind paste, dried red chilies, shrimp paste, galangal, lemongrass, and kaffir lime leaves. Blend until smooth.
- In a separate pot, heat some oil and add the blended spice mixture. Cook for a few minutes until fragrant.
- 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.
- Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
- To serve, divide the rice noodles into bowls. Ladle the hot fish broth over the noodles.
- Top with flaked mackerel, cucumber, pineapple, mint leaves, lime wedges, red onion, and chili paste.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 20g
- Sodium: 1200mg
- Sugar: 5g