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- 600g of mackerel
- 20 shallots
- 2.5cm fresh ginger
- 2 pieces asam keping (dried tamarind slices)
- 1 teaspoon ground white pepper
- 2 cups (500ml) thick coconut milk
- 6 cups (1.5l) water
- 500g thick rice noodles (laksa noodles)
- salt to taste
- 1 cucumber, cut in matchstick slices
- 2 long chinese beans, sliced finely
- 150g beansprouts, blanched
- 6 small limes, halved
- Sambal Belacan, to taste
Prep:20min › Cook:20min › Ready in:40min
- Simmer the cleaned whole fish in a pot of water until cooked. Remove fish and let cool before separating the flesh from the bone. Mince the flesh. Strain the stock.
- Blend the shallots and ginger together until liquidized. Add to the stock with asam keping and heat.
- Once the soup base is boiling, add in the minced fish and coconut milk making sure to stir frequently to prevent curdling. Turn down the heat and simmer for another 20 minutes or until the soup thickens. Salt to taste
- Blanch the laksa noodles in boiling water, drain and set aside. Serve the laksa noodles in a bowl, ladle some sauce on top and add garnish. For a different variation called laksam. The noodles used would be a wide flat rice noodle instead of the round laksa noodles.
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