Penang asam laksa (sour fish noodle soup)

A sour fish noodle soup from the island of Penang: no coconut milk — tamarind and fresh aromatics give it its bright, tangy flavour. Topped with raw fruit and vegetables.

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Method

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1. Cook the fish in the water for 10 minutes, lift out, strip the meat off the bones and flake coarsely. Return the head and bones to the broth, cook for 15 minutes, then strain. ⏱ Timer: 10 min
2. Blend the dried and fresh chillies, shallots, lemongrass, galangal, turmeric and shrimp paste with a little water into a smooth paste.
3. Stir the spice paste, tamarind, asam keping and mint into the fish broth and cook for 20 minutes. ⏱ Timer: 20 min
4. Add the fish flesh and sugar, season with salt, and cook for a further 5 minutes; it should taste strongly sour, spicy and slightly sweet. ⏱ Timer: 5 min
5. Cook the noodles as directed on the packet, rinse, and divide among bowls.
6. Ladle the hot soup over the noodles, top with cucumber, pineapple, red onion and mint; serve with a little diluted shrimp molasses.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Canned mackerel (plain) also works: in that case make up the liquid with fish stock or water.
• Cook the noodles right before serving and rinse with cold water so they don't stick.

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