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Malaysian Sour and Spicy Fish Soup Noodles

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Malaysian Sour and Spicy Fish Soup Noodles

Rice & Noodles
Category
Rice & Noodles

Normal
Difficulty
Normal

Total Time
Total Time
Prep 30 M / Cook 01 H 30 M

Servings
Yield
4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on May 21, 2016

  Based on 749 ratings  Watch Now

Ingredients

A

250 g
mackerel(s)  
shrimp paste (petis udang)
5
Vietnamese coriander/daun kesum

B

80 g
tamarind paste
7
chilli peppers (dried)  
5 g
shrimp paste (dried)
5 g
turmeric (fresh)  
10 g
galangal  
1
lemongrass stalk(s)  
4
shallot(s)  

C

2
calamansi  
lettuce
shallot(s)  
chilli peppers (fresh)
cucumber(s)
pineapple cubes

Background

Food explorer guru Anthony Bourdain loves this amazing dish and claimed that he never fails to have it each time he travels to Penang. He raves about the deliciousness and amazing taste of the tangy fish broth. I can understand his enthusiasm when I sat almost exactly where he had his bowl of 'Assam Laksa'. If even he is unable to convince you to give this recipe a try, then I rest my case.

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 and so will your loved ones!

Malaysian Sour and Spicy Fish Soup Noodles is also known as: Assam LaksaPenang Asam Laksa

Steps

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Step 1/6

Cook fish in water for 10 minutes at low heat. Remove fish from broth and sift fish broth to remove impurities. Leave broth and fish aside.

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Step 2/6

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.

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Step 3/6

Remove flesh from fish. Discard the skin and bones. Mash half of the flesh with a fork.

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Step 4/6

Add fish broth into soup. Increase the heat, add tamarind paste and mashed fish. Bring to boil.

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Step 5/6

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.

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Step 6/6

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, pineapple, shallot and chili. Garnish with mint leaves and half a Calamansi lime.

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