Penang Assam Laksa

About This Recipe

Penang assam laksa is one of Asia's most extraordinary noodle soups: a deeply sour, richly fragrant broth made from tamarind and mackerel, with the unique, pungent funk of hae ko (thick prawn paste) stirred in just before eating. Thick rice noodles are loaded with fresh mint, Vietnamese coriander (daun kesom), shredded cucumber, onion, pineapple and bird's-eye chillies, then drenched in the hot sour fish broth. The combination of sourness, fishiness, sweetness from the pineapple and the sharp heat of the chillies creates a flavour that is almost overwhelming — and utterly addictive. Penang assam laksa ranked number 7 on CNN Travel's list of the world's 50 most delicious foods, and once you taste it, the ranking seems conservative.

Ingredients

Serves 4

• 600 gfresh mackerel or sardines
• 1.5 litreswater
• 4 tablespoonstamarind paste
• 2 stalkslemongrass(bruised)
• 4 slicesgalangal
• 3dried red chillies
• 2 teaspoonsshrimp paste (belacan)
• 1 tablespoonsugar
• 1 teaspoonsalt
• 400 gthick round rice noodles
• 100 gfresh pineapple(shredded or diced)
• 1 smallcucumber(julienned)
• 1 smallred onion(thinly sliced)
• 1 bunchfresh mint
• 2 tablespoonshae ko (thick prawn paste)(to serve)

Instructions

1. 1

   Cook the fish

   Simmer mackerel in water with lemongrass and galangal for 20 minutes. Remove fish, flake meat discarding bones and skin. Reserve broth.

2. 2

   Build the broth

   Blend dried chillies and belacan to a paste. Fry in a little oil for 2 minutes. Add back to the reserved fish broth with tamarind paste, sugar and salt. Simmer for 15 minutes. Add flaked fish back to the broth.

3. 3

   Cook noodles

   Cook thick rice noodles according to package directions until tender. Drain and divide among bowls.

4. 4

   Assemble and serve

   Ladle hot fish broth over the noodles. Top with pineapple, cucumber, onion and mint. Place a small spoonful of hae ko on top — guests stir it in themselves. Serve with extra chillies.

Variations

• •

  Curry laksa (lemak) is a completely different coconut-based version — also Penang's other great laksa.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Broth keeps refrigerated for 3 days. Store noodles and toppings separately. Assemble fresh.

Frequently Asked Questions