Assam Laksa

Ingredients

Mackerel

2 fillets

Water

4 cups

Tamarind paste

2 tablespoons

Dried red chilies

5-6, soaked in hot water

Shrimp paste

1 tablespoon

Galangal

1-inch piece, sliced

Lemongrass

1 stalk, chopped

Kaffir lime leaves

4, torn

Fish sauce

2 tablespoons

Sugar

1 tablespoon

Rice noodles

8 ounces

Cucumber

1, thinly sliced

Pineapple

1 cup, diced

Mint leaves

1/4 cup, for garnish

Red onion

1, thinly sliced

Chili paste

to taste

Lime

1, cut into wedges

Instructions

1. In a large pot, bring 4 cups of water to a boil. Add the mackerel fillets and cook for about 10 minutes until cooked through. Remove the mackerel from the pot and set aside to cool.
2. Once cooled, carefully remove the skin and bones from the mackerel, and flake the flesh into bite-sized pieces.
3. In a blender, combine the tamarind paste, soaked dried red chilies, shrimp paste, galangal, lemongrass, and kaffir lime leaves. Blend until smooth to create a fragrant spice paste.
4. In a separate pot, heat a tablespoon of oil over medium heat. Add the blended spice mixture and sauté for a few minutes until fragrant.
5. Carefully add the fish broth (from cooking the mackerel) to the pot and bring to a gentle simmer. Stir in the fish sauce and sugar, and let it simmer for 20 minutes, allowing the flavors to meld.
6. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
7. To serve, divide the cooked rice noodles into bowls. Ladle the hot fish broth over the noodles.
8. Top with the flaked mackerel, cucumber slices, diced pineapple, mint leaves, red onion, and a dollop of chili paste.
9. Serve hot with lime wedges on the side for drizzling. Enjoy this delicious and authentic Assam Laksa!