Asam Laksa

Ingredients

Check you have the quantities below.

• 400 g rice noodles
• 300 g mackerel fillets or canned mackerel in water
• 6 cups water
• 3 tbsp tamarind paste
• 2 stalks lemongrass, bruised
• 4 slices galangal or ginger, sliced
• 2 tbsp dried chili paste
• 1 tsp fish sauce or salt
• 1 cup cucumber, shredded
• 1 cup pineapple, diced
• 1/2 cup mint leaves
• 1 small red onion, sliced

Let’s make it

1. Simmer mackerel in water with lemongrass and galangal for 12 minutes until cooked through; flake the fish and reserve the broth.
2. Add tamarind paste, chili paste, and salt or fish sauce to the broth. Simmer 5 minutes.
3. Cook noodles according to package directions and drain.
4. Divide noodles into bowls, top with fish, cucumber, pineapple, mint, and onion.
5. Ladle hot sour broth over the bowls and serve.
6. Adjust chili lightly if serving children, though the sour-salty flavor is traditional.