Penang Asam Laksa with Tamarind Mackerel Broth

What you need

• 750 g (1 1/2 lb) whole mackerel, 3-4 small fish, gutted and cleaned
• 2.25 l (9 cups) water, 2 l for the stock, 250 ml warm for the tamarind
• 4 sprigs Vietnamese mint, also called laksa leaf
• 100 g (3 1/2 oz) tamarind pulp
• 3 slices asam gelugor, dried, optional
• 1 tbsp sugar, or to taste
• salt, to taste
• 20 g (3/4 oz) fresh turmeric, peeled, or 1 tsp ground
• 15 g (1/2 oz) galangal, peeled and chopped
• 5 shallots, sliced
• 4 dried red chillies
• 3 fresh red chillies, chopped
• 2 stalks lemongrass, white part only, sliced
• 1 tsp belacan, toasted shrimp paste
• 300 g (10 oz) dried thick rice noodles, laksa noodles
• 1/4 pineapple, peeled, cored and cut into thin strips
• 1 cucumber, seeded and cut into thin strips
• 1 red onion, thinly sliced
• 4 leaves lettuce, shredded
• 1 handful mint leaves
• 2 bird's eye chillies, thinly sliced
• 1 torch ginger flower, thinly sliced, optional
• 2 tbsp hae ko, thick prawn paste, for drizzling

Method

Restated from the original video

1. 1

   Soak the tamarind pulp in 250 ml warm water for 30 min. Squeeze it with your fingers, then strain and discard the seeds and fibres.

2. 2

   Cover the dried chillies with hot water for 15 min, then squeeze them dry.

3. 3

   Pound or blend the turmeric, galangal, shallots, soaked dried chillies, fresh chillies, lemongrass and belacan to a fine paste.

4. 4

   Put the mackerel, Vietnamese mint sprigs and 2 l water in a large pot. Bring to a simmer over medium-high heat, then lower to medium.

5. 5

   Poach until the flesh lifts easily from the bone, 15-20 min.

6. 6

   Take the fish out and let it cool a little. Flake the flesh and discard the skin and bones.

7. 7

   Strain the stock into a clean pot.

8. 8

   Stir in the spice paste, strained tamarind liquid, asam gelugor and half of the flaked fish.

9. 9

   Simmer uncovered until the broth tastes rich and sour, 25-30 min.

10. 10

    Season with the sugar and salt. The broth should be sharp, hot and only slightly sweet.

11. 11

    Soak the noodles in cold water until pliable, then boil them until soft with a little bite, 2-3 min. Drain.

12. 12

    Prepare the garnish: pineapple, cucumber, onion, lettuce, bird's eye chillies and torch ginger flower.

13. 13

    Loosen the hae ko with 1-2 tbsp hot water until it can be drizzled.

14. 14

    Divide the noodles among deep bowls and add the rest of the fish. Ladle the hot broth over.

15. 15

    Pile the garnish and mint leaves on top, drizzle with the hae ko and serve at once.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.