Penang Asam Laksa
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Ingredients
- 500 g mackerel fillets
- 300 g thick rice noodles
- 800 ml fish stock
- 5 shallots
- 6 dried red chillies
- 2 lemongrass stalks, bruised
- 2 tbsp tamarind paste
- 1 cucumber, julienned
- 15 g fresh mint leaves
- 1 red onion, finely sliced
Nutrition (per serving)
- Calories
- 639 kcal
- Protein
- 31.4 g
- Carbohydrate
- 78.9 g
- of which sugars
- 9.5 g
- Fat
- 21.3 g
- of which saturates
- 4.3 g
- Fibre
- 4.8 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the mackerel fillets in the fish stock for 6-8 minutes until just cooked and flaking easily, then lift out, flake the flesh off the bones and set the stock aside.
- 2
Blend the shallots and dried red chillies to a paste and fry in a large pot for 5 minutes until fragrant.
- 3
Pour the reserved fish stock back in with the lemongrass and tamarind paste, bring to a simmer and cook for 10 minutes.
- 4
Return the flaked mackerel to the pot and simmer for 2-3 minutes to warm through.
- 5
Cook the thick rice noodles according to the pack instructions, then drain.
- 6
Divide the noodles between bowls, ladle over the sour fish broth and top with the cucumber, mint leaves and red onion.
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