Penang laksa

Preparation info

  • Serves


    • Difficulty


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By Terry Durack

Published 2002

  • About

When most people think of laksa, they think of curry laksa, or laksa lemak. But the people of Penang have devised their own laksa using fish. Rather than thick, creamy and coconutty, this laksa is sour and brothy – a totally different kettle of fish.


  • 4 cups cold water
  • ½ tsp salt
  • 500 g (


Bring water and salt to the boil, add fish and simmer for 5 minutes. Remove fish, cool, then flake off flesh with your hands and set aside. Return heads and bones to the water. Add tamarind water and simmer for a further 10 minutes, then strain through a fine sieve and set stock aside.

Pound or blend lemongrass, turmeric, belacan, chilli and galangal to a paste. Add to fish stock with s