Asam Laksa

Name: Asam Laksa
Cuisine: Malaysian
Ingredients: Thick rice vermicelli 300 g (10½ oz), blanched and drained; Sugar to taste; Green chillies 2, seeded and thinly sliced; Red chillies 2, seeded and thinly sliced; Lettuce 2–3 leaves, finely shredded; Mint leaves 20; Laksa leaves 15–20, finely sliced; Torch ginger buds 2, thinly sliced; Hard-boiled egg 1, peeled and quarted; Black prawn (shrimp) paste (hae ko) 4 Tbsp; Kalamansi limes 6, halved; Pineapple ½, peeled and thinly sliced; Dried sour fruit (asam gelugor) 4 pieces; Water 500 ml (16 fl oz / 2 cups); Mackerel 1.5 kg (3 lb 4½ oz), cleaned, boiled, deboned and coarsely pounded; Torch ginger buds 2, halved lengthwise; Salt to taste; Laksa leaves 15; Garlic 2 cloves, peeled; Shallots 15, peeled; Dried prawn (shrimp) paste (belacan) 1 Tbsp; Dried chillies 30, soaked in hot water, seeded and drained

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Thick rice vermicelli 300 g (10½ oz), blanched and drained
Red chillies 2

Asia
Malaysia
Fish course
Stew
Pescatarian
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Prepare gravy. Put the spice paste, water, dried sour fruit, laksa leaves, torch ginger buds and fish into a pot. Bring to the boil and season with salt and sugar. Allow gravy to simmer until it thickens slightly.
To serve, place vermicelli into bowls and pour gravy o