Name: Penang laksa
Yield: Serves four
Cuisine: Malaysian
Ingredients: 2 cups tamarind water; ½ tsp salt; 4 cups cold water; 500 g (1 lb) blue mackerel, or other firm-fleshed fish; 300 g (10 oz) round rice noodles or Hokkien noodles; 2 stalks of lemongrass, white part only, finely sliced; 2 tsp ground turmeric; 2 cm (¾ in) piece galangal or ginger, finely chopped; 6 dried chillies, soaked, drained and chopped; 1 tbsp palm sugar, or white sugar; 1 cucumber, peeled, seeded and cut into thin matchsticks; 1 tbsp belacan (shrimp paste)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

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.

Ingredients

4 cups cold water
½ tsp salt
500 g (

Asia
Malaysia
Penang
Fish course
Pescatarian
Gluten-free
Noodles
South East Asia

Method

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

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Penang laksa

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