Laksa Johor

🧂 Ingredients

• 400g Spaghetti(Use good quality spaghetti, as it will be the base for the laksa.)
• 400g Whole Mackerel(Fresh mackerel is preferred for its flavor and firm texture. You can also use sardines.)
• 500ml Thick Coconut Milk(Full-fat coconut milk will yield the richest gravy.)
• 4 tbsp Laksa Paste (Assam Paste)(This is a pre-made spice paste. If unavailable, you can find recipes online to make your own. Ensure it's a paste suitable for laksa.)
• 750ml Water or Fish Stock(Reserved from poaching the fish, or use good quality fish stock for extra depth of flavor.)
• to taste Salt
• 1 tsp Sugar(Optional, to balance the flavors.)
• assorted Fresh Herbs and Vegetables (Garnishes)(Examples include: thinly sliced cucumber, pineapple, red onion, mint leaves, Vietnamese mint (daun kesum), and bird's eye chilies.)

👨‍🍳 Instructions

1. 1

   Prepare the fish and stock: Place the whole mackerel in a pot with enough water to cover (about 750ml). Bring to a boil, then reduce heat and simmer gently for about 15-20 minutes, or until the fish is cooked through. Carefully remove the fish from the water, reserving the poaching liquid (this will be your fish stock). Let the fish cool slightly, then remove the skin and bones and flake the flesh into bite-sized pieces. Set aside.

   ⏱️ 25 minutes
2. 2

   Make the laksa gravy: In a large pot or wok, heat a little oil over medium heat (around 180°C / 350°F). Add the laksa paste and sauté for 3-5 minutes until fragrant, stirring constantly to prevent burning. Pour in the reserved fish stock (or water/fish stock) and bring to a simmer. Stir in the coconut milk. Reduce the heat to low and let the gravy simmer gently for at least 45 minutes to 1 hour, stirring occasionally. This slow simmering allows the flavors to meld and the gravy to thicken. The gravy should be rich and slightly reduced. Season with salt to taste and add sugar if desired to balance the flavors. If the gravy becomes too thick, add a little more water or stock.

   ⏱️ 1 hour
3. 3

   Cook the spaghetti: While the gravy is simmering, bring a large pot of salted water to a rolling boil (around 100°C / 212°F). Add the spaghetti and cook according to package directions until al dente (firm to the bite). Drain the spaghetti well.

   ⏱️ 10 minutes
4. 4

   Assemble and serve: Divide the cooked spaghetti among serving bowls. Ladle a generous amount of the hot, thick laksa gravy over the spaghetti. Garnish generously with the assorted fresh herbs and vegetables. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Laksa Johor is considered a royal dish, often served during special occasions.
• ✓The consistency of the gravy is key; it should be thick enough to coat the spaghetti without being clumpy.
• ✓For an even richer gravy, you can add a splash of evaporated milk along with the coconut milk.

🔄 Variations

• Traditionally served with spaghetti, but can be made with rice vermicelli (bihun) or other noodles if preferred.
• Increase the amount of coconut milk for an extra creamy and rich gravy.

🥗 Nutrition

Per serving