Entree: Malaysia – Penang – Penang Assam Laksa (Spicy-sour mackerel noodle soup with a tamarind-based fish broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 12 oz (340 g) thick rice noodles (laksa noodles)
- 1 lb (450 g) mackerel, cleaned (about 2 small whole mackerel) or mackerel fillets
- 8 cups (1.9 L) water
- 6 oz (170 g) tamarind pulp, soaked and strained to yield about 1/2 cup (120 ml) tamarind liquid
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) belacan (shrimp paste), toasted lightly
- 6 shallots, sliced
- 4 cloves garlic, smashed
- 2 stalks lemongrass, white parts bruised and chopped
- 1 inch (25 g) galangal, sliced (or 1 inch (25 g) fresh ginger if unavailable)
- 6 dried red chilies, soaked (adjust to taste)
- 1 tsp (5 ml) fish sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 1 cup (160 g) peeled pineapple, finely diced
- 1 small cucumber, julienned
- 1/2 cup (15 g) torch ginger flower (bunga kantan), thinly sliced (or 1/4 cup (15 g) thinly sliced red onion if unavailable)
- 1/2 cup (15 g) fresh mint leaves
- 2 red chilies, thinly sliced, for garnish
- 1/2 cup (120 ml) thinly sliced red onion or shallots for garnish
- 2 limes, cut into wedges
- Salt to taste

Instructions

1. Begin the broth: In a large pot, bring 8 cups (1.9 L) water to a simmer. Add the whole mackerel or fillets and poach until cooked through, about 6–8 minutes. Remove fish and reserve the poaching liquid. Flake the fish, discarding skin and bones, and set aside.
2. Make the spice paste: In a blender or mortar and pestle, combine toasted belacan, shallots, garlic, lemongrass, galangal (or ginger), soaked dried chilies, and a splash of the reserved poaching liquid. Blitz or pound to a coarse paste.
3. Build the soup: Heat 2 tbsp (30 ml) vegetable oil in the pot over medium heat. Fry the spice paste until fragrant, about 3–4 minutes. Add the flaked fish back to the pot and stir to combine.
4. Add tamarind and seasonings: Pour the strained tamarind liquid into the pot, then add 1 tbsp (12 g) palm sugar and 1 tsp (5 ml) fish sauce. Simmer gently for 10–15 minutes to meld flavors; adjust salt and sugar to balance sour and savory.
5. Prepare noodles and garnishes: Cook the rice noodles according to package directions, drain, and divide among bowls. Arrange diced pineapple, julienned cucumber, torch ginger slices, mint, sliced red onions/shallots, and sliced red chilies on a platter for assembly.
6. Assemble and serve: Ladle the hot tamarind-mackerel broth over the noodles. Top each bowl with generous amounts of pineapple, cucumber, torch ginger, mint, and red onion. Serve with lime wedges for squeezing and extra sambal or sliced chilies on the side for heat.