Asam Laksa Penang

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 150 g Indian mackerel (~2 fish)150g

Carbs· 1

  • 60 g rice vermicelli (dry, softened)(staple)60g

Vegetables· 4

  • 40 g red onion (sliced)40g
  • 40 g cucumber (julienned)40g
  • 8 g mint leaves8g
  • 1 lemongrass stalk (bruised)6g

Sauces· 2

  • 8 g tamarind paste (dissolved, strained)8g
  • 12 g chili paste (cili boh)12g

Spices· 2

  • 2 g sugar (a pinch)(staple)2g
  • pinch of salt(staple)2g

Fruit· 1

  • 40 g pineapple (sliced)40g
  1. 8 min · hands-free

    Bring 700 ml water with the bruised lemongrass and mackerel to a boil, simmer 8 min, then lift out the fish to cool.

    Why? Poaching the whole fish releases its sweetness and natural oils into the water, and that is where a laksa broth gets its body — no added oil needed at all.

    Tip: Skim off any foam that rises for a clearer broth.

    08:00

    Next up:Once cool, carefully bone and skin the fish, flake the flesh into coarse chunks, and drop the bones back into the broth for 2 min more before removing.

  2. 2 min · hands-free

    Once cool, carefully bone and skin the fish, flake the flesh into coarse chunks, and drop the bones back into the broth for 2 min more before removing.

    Why? Returning the bones extracts a last layer of savour; making a double portion of fish the star gives this bowl more protein than the hawker version and keeps you fuller.
    Watch out: Indian mackerel has fine bones — check patiently so none stay in the flaked flesh.
    02:00

    Next up:Add the chili paste, strained tamarind water, sliced red onion, sugar and salt to the broth; simmer 5 min into a sour-spicy soup, then return the fish.

  3. 5 min · hands-free

    Add the chili paste, strained tamarind water, sliced red onion, sugar and salt to the broth; simmer 5 min into a sour-spicy soup, then return the fish.

    Why? Dissolving and straining the tamarind keeps it from turning bitter and gritty; the sourness comes from tamarind rather than sugar, so just a pinch balances it and calories stay low.
    05:00

    Next up:Put the softened vermicelli in a bowl, pour over the hot fish broth and flakes, and top with cucumber, pineapple and mint leaves.

  4. Put the softened vermicelli in a bowl, pour over the hot fish broth and flakes, and top with cucumber, pineapple and mint leaves.

    Why? Cucumber, pineapple and mint go on raw at the top — their cool sweet-tart freshness against the hot broth wakes up the appetite and adds natural fibre and vitamins.

    Tip: Traditionally a spoon of prawn paste (hae ko) is added — a small dab makes it more authentic if you like.