Asam Laksa
A vibrant and tangy Malaysian sour fish noodle soup, a beloved specialty from Penang, characterized by its complex broth and fresh garnishes.
🧂 Ingredients
- 500 g Fresh mackerel (or other firm white fish like snapper or pomfret)(Cleaned and scaled)
- 100 g Tamarind pulp(Seedless, or 2-3 tbsp tamarind paste)
- 400 g Dried laksa noodles (rice vermicelli)
- 2-3 buds Torch ginger bud (bunga kantan)(Bruised or roughly chopped)
- 150 g Shallots(Peeled and roughly chopped)
- 10-15 pieces Chilies (fresh or dried)(Adjust to spice preference. If using dried, soak in hot water until softened.)
- 2 cm Galangal(Peeled and sliced)
- 2 stalks Lemongrass(Trimmed, bruised, and roughly chopped)
- 1 tbsp Shrimp paste (belacan/hae ko)(Toasted until fragrant)
- 1 set Fish bones and heads (from mackerel)(For making stock)
- 2 liters Water
- to taste Salt
- to taste Sugar
- for topping Fresh mint leaves(Roughly torn)
- for topping Pineapple(Diced or thinly sliced)
- for topping Cucumber(Julienned)
- for topping Red onion(Thinly sliced)
- for topping Chili padi (optional)(Thinly sliced, for extra heat)
- for serving Lime wedges
👨🍳 Instructions
- 1
Prepare the fish stock: Rinse the fish bones and heads. In a large pot, combine the fish bones/heads with 2 liters of water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer gently for about 30 minutes to extract flavor. Strain the stock and set aside. Discard the solids.
⏱️ 40 minutes - 2
Cook and flake the mackerel: While the stock is simmering, place the whole mackerel in a separate pot. Cover with water and bring to a boil. Cook for about 10-15 minutes, or until the fish is cooked through and flakes easily. Carefully remove the fish, let it cool slightly, then flake the flesh, discarding bones and skin. Set aside.
⏱️ 20 minutes - 3
Prepare the tamarind base: Soak the tamarind pulp in about 1 cup of hot water for 15 minutes. Mash the pulp to release the sour juice, then strain through a sieve, pressing to extract as much liquid as possible. Discard the solids. If using tamarind paste, dissolve it in hot water.
⏱️ 15 minutes - 4
Make the spice paste (rempah): In a food processor or blender, combine the shallots, chilies, galangal, lemongrass, and toasted shrimp paste. Blend until a smooth paste forms. You may need to add a tablespoon or two of water to help it blend.
⏱️ 10 minutes - 5
Cook the broth: In a large pot, heat a tablespoon of oil (optional). Add the spice paste and sauté over medium heat until fragrant, about 5-7 minutes, stirring constantly to prevent burning. Add the bruised torch ginger buds and cook for another minute. Pour in the prepared fish stock and the tamarind juice. Bring to a simmer.
⏱️ 15 minutes - 6
Simmer and season the broth: Reduce the heat to low and let the broth simmer gently for at least 20-30 minutes to allow the flavors to meld. Season with salt and sugar to taste. The broth should be a balance of sour, savory, and slightly spicy. Add more tamarind juice for sourness or a pinch more sugar to balance.
⏱️ 30 minutes - 7
Cook the laksa noodles: Bring a separate pot of water to a rolling boil. Add the dried laksa noodles and cook according to package instructions, usually about 5-8 minutes, until tender but still slightly firm. Drain the noodles well and rinse briefly under cold water to prevent them from sticking.
⏱️ 8 minutes - 8
Assemble the Asam Laksa: Divide the cooked laksa noodles among serving bowls. Ladle the hot, flavorful broth over the noodles. Top generously with the flaked mackerel, fresh mint leaves, diced pineapple, julienned cucumber, and sliced red onion. Add sliced chili padi if desired. Serve immediately with lime wedges on the side for squeezing.
⏱️ 5 minutes
💡 Pro Tips
- ✓The sourness (asam) comes from tamarind, adjust to your preference. Start with less and add more if needed.
- ✓The broth should have a distinct tangy and savory flavor, with a subtle fishiness. The shrimp paste adds umami depth.
- ✓Fresh garnishes are crucial for Asam Laksa. Don't skip the mint, pineapple, and cucumber; they provide freshness and texture contrast.
- ✓For a richer broth, you can add some of the flaked fish directly into the simmering broth during the last 10 minutes of cooking.
- ✓If you can't find torch ginger buds, you can omit them, but they add a unique floral aroma.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Less sour: Use less tamarind juice.
- More fish: Add more flaked fish as a topping or simmer some in the broth.
- Spicier: Increase the amount of fresh or dried chilies in the spice paste, or add more chili padi as a garnish.
- Vegetarian/Vegan: Omit fish and shrimp paste. Use vegetable stock and add ingredients like fried tofu, mushrooms, and vegetables for substance. A vegan shrimp paste alternative can be used if available.