Asam Laksa

Ingredients(for 1 large bowl (with toppings), typical Malaysian hawker portion)

• 250g Fresh mackerel (ikan kembung), cleaned (ikan kembung)
• 2 tbsp Tamarind paste (asam jawa)
• 120g Rice vermicelli noodles (laksa noodles)
• 1/2 cup Daun kesum (Vietnamese mint) (roughly chopped)
• 1 stalk Torch ginger flower (bunga kantan, sliced)
• 2 stalks Lemongrass (bruised)
• 1 medium Red onion (thinly sliced for garnish)
• 1/2 cup Cucumber (julienned)
• 1/2 cup Pineapple (diced, optional but recommended) - optional
• 1 tsp Belacan (shrimp paste) (toasted)
• 2 Red chilies (sliced)
• A handful Mint leaves (for garnish)
• 1/2 tsp Salt

Instructions

1. 1

   Boil the mackerel in 1 liter of water for 8 minutes until cooked. Remove the fish, reserve the stock, and let the fish cool.

   8 minutes

   Use ikan kembung for authentic flavor and to keep the broth light.

2. 2

   Debone the cooked mackerel, flake the flesh, and set aside. Return the fish bones to the stock and simmer for another 5 minutes to extract maximum flavor.

   5 minutes

   Simmering the bones adds depth to the soup without extra calories.

3. 3

   Strain the stock to remove bones. Add tamarind paste, lemongrass, belacan, and daun kesum to the strained stock. Simmer for 5 minutes.

   5 minutes

   Constantly skim off any impurities for a clear broth.

4. 4

   Add the flaked fish flesh and torch ginger flower to the soup. Season with salt and sliced red chilies. Let it cook for 2 minutes.

   2 minutes

   Add fish at the end to keep it tender.