Food explorer guru Anthony Bourdain loves this amazing dish and never fails to have it each time he travels to Penang. If even he cannot convince you to give this recipe a try, then I have nothing else to say. He raves about its deliciousness and amazing taste. I can understand his enthusiasm when I sat almost exactly where he ate his bowl of Assam Laksa.
With so many tantalizing flavours coming together, this dish is a definite delight to savour. The smoothness of the noodles, small pieces of fish, shrimp paste, fresh shallots, cucumber, pineapple slices and of course, the slightly spicy sourish soup just complement each other so well. The soup will surely tease your taste buds and stirs up your appetite with every mouthful. Of course, it is such a pretty dish too!
Just a reminder, be sure to remove the bones thoroughly from the fish. Although the preparations may seem intimidating, do not be discouraged. You will be impressed with yourself once you taste the labour of your efforts. So will your loved ones!
Malaysian Sour and Spicy Fish Soup Noodles is also known as: Assam LaksaPenang Asam Laksa
Allow fish to cook in water at low heat for 10 minutes. Remove fish from broth and sift fish broth to remove impurities. Keep broth and fish aside.
Blend ingredients (B). Add a bit of water to ease the blending process. Add blended ingredients into a pot of boiling water (1 litre). Then, add Vietnamese coriander. Allow soup to boil.
Remove flesh from fish. Discard the skin and bones. Mash half of the fish flesh with a fork.
Add fish broth into soup. Increase the heat, add tamarind paste and mashed fish. Bring to boil.
Then allow the soup to simmer at low heat for 15 minutes. Add salt and sugar to taste. Shortly before serving, remove Vietnamese coriander from the soup.
Blanch Laksa noodles with hot soup. Then, place noodles in a bowl and top it up with shrimp paste (petis udang), pieces of fish, slices of lettuce, cucumber, pineapples, shallots and chillies. Garnish with mint leaves and half a Calamansi lime.