image credit : nyonyacooking
INGREDIENTS
- mackerel(s) 250 g
- water 2 L
- chilli peppers (dried) 7
- shrimp paste (dried)5 g
- turmeric (fresh) 5g
- galangal 10 g
- shallot(s) 4
- lemongrass stalk(s) 1
- Vietnamese coriander/daun kesum 5
80g tamarind paste
- salt
- sugar
- shrimp paste (petis udang)
- calamansi
- lettuce
- shallot(s)
- peppers (fresh)
- cucumber(s)
- pineapple cubes
DIRECTION
- Cook fish in water at low heat for 10 minutes. Then, remove fish. Sift broth to remove impurities. Leave them aside.
- Blend dried chillies, shrimp paste, turmeric, galangal, shallots and lemon grass. Add a bit of water to ease the blending process. Then, add blended ingredients into a pot of boiling water. Once water boils, add Vietnamese coriander and turn the heat down to let it simmer
- Remove flesh from the fish. Discard the skin and bones. Mash half of the flesh with a fork
- Add fish broth into soup. Increase the heat. Add tamarind paste and mashed fish. Bring to boil
- 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 noodles with hot soup. Place noodles into a bowl and top it up with laksa broth, shrimp paste (‘petis udang’), pieces of fish, slices of lettuce, cucumber, pineapple, shallots and chillies. Garnish with mint leaves and half a Calamansi lime.