Clean mackerel. Boil water. Add mackerel and sliced red onion. Cook for 10-15 minutes until fish is cooked.
Remove fish from broth. Let cool, then debone and flake the flesh. Set aside. Strain broth to remove impurities, keeping the clear fish broth.
Soak dried chillies and candlenuts in hot water for 15 minutes. Soak dried shrimp in hot water for 15 minutes.
In a blender, combine soaked dried chillies, shallots, lemongrass, galangal, belacan, fresh red chillies, soaked candlenuts, and soaked dried shrimp. Blend until a smooth paste forms. Add a little water if needed.
In a large pot, add the spice paste to the strained fish broth. Add tamarind paste (mixed with water), turmeric powder, salt, sugar, assam gelugor, lemongrass, galangal, laksa leaves, and torch ginger flower. Bring to a boil, then reduce heat and simmer for 20-30 minutes for flavors to meld.
Cook thick rice vermicelli according to package instructions. Drain and set aside.
In serving bowls, place a portion of cooked vermicelli. Ladle hot asam laksa soup over the noodles.
Top with flaked fish, julienned pineapple, julienned cucumber, sliced red onion, sliced fresh red chillies, mint leaves, laksa leaves, and quartered hard-boiled eggs.
Serve immediately with a dollop of diluted prawn paste (Hae Ko) on the side.
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