Assam Laksa

Method

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1. Bring the water, mackerel, bruised lemongrass, Vietnamese mint and salt to the boil in a large pot. Lower the heat and simmer for 10 minutes, until the fish is just cooked.

   Mark done Start 10 min timer

2. Lift the fish out. When it is cool enough to handle, peel off the skin and flake the flesh from the bones, avoiding the small bones. Return the skin, heads and bones to the pot and simmer for 20 minutes.

   Mark done Start 20 min timer

3. Meanwhile, toast the shrimp paste in a dry pan over medium heat for 1 minute, until fragrant. Drain the chillies and blend them with the shallots, galangal, sliced lemongrass and toasted shrimp paste into a smooth paste, adding a splash of water if needed.

   Mark done Start 1 min timer

4. Heat the oil in a small pan over medium heat and fry the paste for 8 minutes, stirring, until it darkens and smells rich.

   Mark done Start 8 min timer

5. Strain the broth into a clean pot and discard the bones. Stir in the fried paste, tamarind water and sugar and simmer for 15 minutes.

   Mark done Start 15 min timer

6. Add the flaked fish and simmer for 3 minutes. Taste: it should be sour first, then salty, then slightly sweet, so add more tamarind, salt or sugar as needed.

   Mark done Start 3 min timer

7. Cook the noodles as the packet says, usually 8 to 10 minutes. Drain and rinse under cold water.

   Mark done Start 8 min timer

8. Divide the noodles among four bowls and ladle over the hot broth and fish. Top with the cucumber, pineapple, onion, chillies and mint, and drizzle with the prawn paste.

   Mark done

Chef’s Tips

• Check every bit of the flaked fish for small bones before you return it to the pot. Mackerel has many.
• Add the tamarind a little at a time. Brands vary a lot in sourness, so taste as you go.
• The raw toppings matter. Do not skip the pineapple and mint, which cool the hot broth.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Iced lime juice
• Prawn crackers
• Extra sliced chillies

Storage & Reheating

Keep the broth and toppings separately in the fridge up to 3 days. Reheat the broth and cook fresh noodles.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.