Assam Laksa

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring water to a boil in a large pot.

   Ca. 5 min.

2. 2

   Add mackerel to the boiling water and cook for 10-15 minutes, or until the fish is cooked through and flaky.

   Ca. 15 min.

   Kokkens note: Do not overcook the fish, as it will be flaked later.

3. 3

   Remove the mackerel from the pot and set aside to cool; reserve the cooking liquid.

   Ca. 5 min.

4. 4

   Once cool enough to handle, flake the fish meat, discarding bones and skin.

   Ca. 10 min.

5. 5

   In a blender, combine red chili, shallot, and ginger for the broth until a smooth paste forms.

   Ca. 5 min.

   Kokkens note: Add a splash of the reserved fish broth if needed to help the blending process.

6. 6

   Strain the reserved fish cooking liquid into a clean pot.

   Ca. 2 min.

   Kokkens note: This removes any small bones or impurities from the broth.

7. 7

   Add the blended chili paste, tamarind paste, bruised lemongrass, sliced galangal, laksa leaves, salt, and sugar to the strained broth.

   Ca. 2 min.

8. 8

   Bring the broth to a simmer and cook for 20 minutes, allowing the flavors to meld.

   Ca. 20 min.

   Kokkens note: Keep the broth at a gentle simmer, not a rolling boil.

9. 9

   Add the flaked mackerel to the simmering broth and continue to cook for another 5 minutes.

   Ca. 5 min.

10. 10

    Meanwhile, prepare the rice noodles according to package instructions, usually by boiling until tender, then draining.

    Ca. 10 min.

    Kokkens note: Rinse the cooked noodles with cold water to prevent them from sticking.

11. 11

    Divide the cooked rice noodles among serving bowls.

    Ca. 1 min.

12. 12

    Ladle the hot laksa broth and fish over the noodles.

    Ca. 1 min.

13. 13

    Garnish each bowl with julienned cucumber, diced pineapple, thinly sliced red onion, sliced red chili, and fresh mint leaves.

    Ca. 3 min.

    Kokkens note: Arrange the garnishes attractively for a vibrant presentation.