Asam laksa
SERVES 6 // PREP TIME 30 MINS // COOK 45 MINS (PLUS SOAKING)
“Asam laksa is a rice-noodle soup flavoured with a fish broth,
and topped with flaked fish and tropical herbs,” says Tony Tan.
“Its name is derived from the Malay word for tamarind – asam –
the souring agent, although asam keping (dried asam gelugur, the
Malaysian fruit from theGarciniaatroviridistree) is usually added
to enhance the tangy flavour.These keyingredients complement
strong-tasting fish like wolf herringor chub mackerel, thepreferred
fish for this dish. It is simple to make: cook the fish with Vietnamese
mint and galangal, then add the spice paste to the fish stock and
simmer for the fish to fully absorb the flavour of the soup. Serve
over cooked noodles with garnishes and hae ko, the molasses-like
black shrimp paste, if preferred.”
1 kg whole fish (such as
bream or snapper; see note)
3 slices asam keping
(optional; see note)
4 Vietnamese mint sprigs
4 slices galangal
150 gm tamarind pulp, soaked
in 1 cup hot water
1 tbsp caster sugar, or to taste
400 gm dried laksa noodles,
softened in cold water for
6-8 minutes
SPICE PASTE
5 golden shallots, sliced
2 lemongrass stalks, sliced
30 gm (2.5cm piece) fresh
turmeric or 1 tsp ground
turmeric
4 dried red chillies, soaked in
hot water and squeezed out
4 red chillies, coarsely
chopped
2 tbsp coarsely chopped
galangal
1 tsp belacan (see note),
roasted (optional; see
note on p114)
GARNISHES
½ pineapple, cut into chunks
1 Lebanese cucumber,
seeds removed, cut into
small chunks
1 onion, thinly sliced
5 iceberg lettuce leaves,
thinly sliced
⅔ cup mint leaves
⅔ cup Vietnamese mint leaves
1 torch ginger flower, thinly
sliced (optional; see note)
2-3 red chillies, seeds removed,
thinly sliced
1 tbsp hae ko (optional;
see note), diluted in
a little hot water
1 For spice paste, blend
ingredients in a food processor
until smooth.
2 Place fish, asam keping,
Vietnamese mint, galangal
and 2 litres cold water in a
large saucepan. Bring to the
boil, then reduce heat and
simmer until fish is cooked
(3-4 minutes). Remove fish from
stock, cool and flake meat
(discard skin and bones). Strain
fish stock into a clean saucepan
and return fish to the stock.
3 Squeeze the tamarind pulp
to extract as much juice as
possible then strain into a bowl
(discard seedsand fibres). Stir
tamarindjuice into the stock.
4 Add spice paste to the stock
with the sugar and 1 tsp salt and
simmer, stirring occasionally,
over low heat until well flavoured
(25-30 minutes).
5 Cook noodles in boiling
water (2-3 minutes), drain and
divide among serving bowls.
Ladle in stock and fish, top with
garnishes and serve.
NoteThe recipe uses a whole
fish; for fillets, reduce to 500gm.
Asam keping is dried asam
gelugur and is available from
Asian grocers, as is belacan,
and hae ko, which is also known
as petis udang and otak udang.
Torch ginger flower is called
bunga kantan in Malay and is
grown in Queensland and the
Northern Territory. It is sold
frozen in many Asian grocers.
Drink suggestionPerfumed
Australian pale ale.➤