Assam Laksa with a Tangy Twist

Ingredients

• 500g (1.1 lb) mackerel fillets 500g (1.1 lb) mackerel fillets
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 2 liters (8 cups) water 2 liters (8 cups) water
• 4 stalks lemongrass, bruised 4 stalks lemongrass, bruised
• 3 cm (1.2 inch) galangal, sliced 3 cm (1.2 inch) galangal, sliced
• 4-5 torch ginger flower buds, sliced 4-5 torch ginger flower buds, sliced
• 4-5 dried tamarind slices 4-5 dried tamarind slices
• 4-5 red chilies, deseeded and sliced 4-5 red chilies, deseeded and sliced
• 2 tablespoons shrimp paste 2 tablespoons shrimp paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cucumber, julienned 1 cucumber, julienned
• 1 small pineapple, thinly sliced 1 small pineapple, thinly sliced
• Fresh mint leaves, cilantro, and torch ginger flower for garnish Fresh mint leaves, cilantro, and torch ginger flower for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add mackerel fillets and cook for 10 minutes. Remove the fish from the pot and set aside to cool. Once cooled, flake the fish into small pieces, discarding any bones.
2. 2.
   In the same pot, add lemongrass, galangal, torch ginger flower, dried tamarind slices, red chilies, shrimp paste, palm sugar, and fish sauce. Simmer for 30 minutes to allow the flavors to infuse.
3. 3.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
4. 4.
   Strain the broth to remove any solids, ensuring a smooth consistency.
5. 5.
   In a separate pan, heat vegetable oil and sauté the flaked mackerel for a few minutes until lightly browned.
6. 6.
   To serve, divide the rice noodles into bowls. Ladle the hot broth over the noodles. Top with flaked mackerel, cucumber, pineapple, and garnish with fresh herbs.
7. 7.
   Serve Assam Laksa hot and enjoy the explosion of flavors.

Treat your ingredients with care...

• Mackerel — Ensure the mackerel fillets are fresh and free from any strong fishy odor. Remove any bones before flaking.
• Torch ginger flower — If torch ginger flower is not available, you can substitute it with regular ginger for a milder flavor.
• Tamarind slices — If you cannot find dried tamarind slices, you can use tamarind paste or concentrate. Adjust the quantity according to taste.

Tips & Tricks

• For a spicier kick, add more red chilies or include some sliced bird's eye chilies.
• Adjust the amount of tamarind paste according to your preference for sourness.
• To save time, you can use store-bought fish stock instead of boiling the mackerel fillets.
• Customize the toppings by adding bean sprouts, shredded lettuce, or sliced red onions.
• Serve with a side of shrimp paste for those who enjoy an extra umami flavor.

Serving advice

Serve Assam Laksa piping hot in individual bowls. Provide spoons and chopsticks for easy consumption. Encourage diners to mix the ingredients well before enjoying each spoonful to fully experience the diverse flavors.

Presentation advice

To enhance the visual appeal, arrange the toppings neatly on the noodles, creating a colorful display. Garnish with a sprig of fresh mint and a torch ginger flower for an elegant touch. Serve the dish in traditional Malaysian ceramic bowls for an authentic presentation.