Penang Laksa with a Twist

Ingredients

• 500g (1.1 lb) white fish fillets, such as mackerel or snapper 500g (1.1 lb) white fish fillets, such as mackerel or snapper
• 1 liter (4 cups) water 1 liter (4 cups) water
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 1 small cucumber, thinly sliced 1 small cucumber, thinly sliced
• 1 cup shredded lettuce 1 cup shredded lettuce
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving
• For the sambal paste: For the sambal paste:
• 5 dried red chilies, soaked in hot water 5 dried red chilies, soaked in hot water
• 3 shallots, roughly chopped 3 shallots, roughly chopped
• 2 cloves garlic 2 cloves garlic
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the fish fillets, lemongrass, galangal, kaffir lime leaves, and tamarind paste. Simmer for 20 minutes until the fish is cooked through and the flavors are infused.
2. 2.
   Remove the fish fillets from the broth and set aside to cool. Once cooled, flake the fish into small pieces, discarding any bones.
3. 3.
   Strain the broth to remove the solids and return it to the pot. Keep the broth warm over low heat.
4. 4.
   Prepare the sambal paste by blending the soaked dried chilies, shallots, garlic, and shrimp paste in a food processor until smooth.
5. 5.
   Heat vegetable oil in a pan and fry the sambal paste until fragrant, about 3-4 minutes. Set aside.
6. 6.
   Cook the rice noodles according to package instructions. Drain and set aside.
7. 7.
   To serve, divide the rice noodles among serving bowls. Top with flaked fish, bean sprouts, cucumber slices, shredded lettuce, mint leaves, and cilantro leaves.
8. 8.
   Ladle the warm broth over the noodles and garnish with a spoonful of sambal paste. Serve with lime wedges on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free of any strong fishy odor. You can use any white fish of your choice, such as mackerel or snapper.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a little brown sugar for a tangy flavor.

Tips & Tricks

• For a spicier laksa, add more dried red chilies to the sambal paste.
• Customize your laksa by adding other toppings like boiled eggs, tofu puffs, or cooked shrimp.
• Adjust the consistency of the broth by adding more water if desired.
• Soak the rice noodles in warm water for a few minutes before cooking to soften them.

Serving advice

Serve the Penang Laksa hot, allowing the flavors to meld together. Squeeze fresh lime juice over the laksa just before eating to enhance the tanginess.

Presentation advice

Present the Penang Laksa in individual bowls, showcasing the vibrant colors of the noodles, fish, and fresh herbs. Garnish with a lime wedge and a sprig of mint for an appealing presentation.