📝 About This Recipe
Widely regarded as one of Malaysia’s most iconic street foods, Penang Assam Laksa is a soul-warming fish-based noodle soup that balances fiery chilies with the sharp tang of tamarind. Unlike its creamy coconut-based cousins, this version features a light, translucent broth infused with flaked mackerel, aromatic lemongrass, and torch ginger flower. It is a complex masterpiece of Southeast Asian flavors, offering a refreshing yet deeply savory experience that has earned it a permanent spot on world-best-food lists.
🥗 Ingredients
The Fish Broth
- 1 kg Chub Mackerel or Ikan Kembung (cleaned and gutted; sardines can be used as a substitute)
- 2.5 liters Water (for poaching the fish and forming the stock)
- 8-10 pieces Tamarind Slices (Asam Gelugur/Keping) (provides the signature sharp acidity)
- 50 grams Tamarind Paste (Asam Jawa) (mixed with a little water and strained)
- 1 large bunch Vietnamese Mint (Daun Kesum) (essential for the authentic herbal aroma)
- 1 stalk Torch Ginger Flower (Bunga Kantan) (halved lengthwise)
The Spice Paste (Rempah)
- 150 grams Shallots (peeled)
- 4 stalks Lemongrass (white parts only, sliced)
- 8-10 pieces Fresh Red Chilies (deseeded for less heat if preferred)
- 10 pieces Dried Chilies (soaked in hot water until soft)
- 2 cm Galangal (peeled and sliced)
- 2 cm Turmeric Root (peeled)
- 20 grams Shrimp Paste (Belacan) (toasted until fragrant)
Noodles and Garnish
- 1 kg Thick Rice Noodles (Laksa Noodles) (blanched until chewy/tender)
- 1 piece Cucumber (julienned)
- 1/2 cup Pineapple (sliced into thin strips)
- 1 small Red Onion (thinly sliced)
- 4-5 pieces Bird's Eye Chilies (sliced)
- 1/2 cup Mint Leaves (fresh picked)
- 4 tablespoons Sweet Shrimp Paste (Hae Ko) (diluted with a little hot water; served as a topping)
👨🍳 Instructions
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1
In a large pot, bring 2.5 liters of water to a boil. Add the cleaned mackerel and poach for about 10-12 minutes until fully cooked.
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2
Remove the fish from the pot and let them cool. Do not discard the water; this is your precious fish stock. Strain the liquid to remove any scales or debris.
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3
Once the fish is cool enough to handle, remove the skin and bones. Flake the meat into bite-sized chunks. For a thicker broth, you can blend half of the fish meat into a paste and keep the rest as flakes.
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4
Prepare the spice paste (rempah) by blending the shallots, lemongrass, fresh and dried chilies, galangal, turmeric, and toasted belacan with a splash of water until completely smooth.
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5
Add the blended spice paste into the fish stock. Bring to a simmer over medium heat.
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6
Add the tamarind slices (asam keping), strained tamarind paste, torch ginger flower, and the bunch of Vietnamese mint (daun kesum) to the pot.
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7
Stir in the flaked fish meat. Let the broth simmer gently for at least 30-40 minutes. This allows the flavors to meld and the broth to infuse with the herbal notes.
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8
Season with salt and a touch of sugar to balance the acidity. The broth should be prominently sour, followed by a spicy kick and a savory fish finish.
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9
While the broth simmers, prepare your garnishes: julienne the cucumber, slice the pineapple, onions, and chilies.
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10
Prepare the thick rice noodles according to package instructions (usually a quick blanch in boiling water). Drain well.
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11
To serve, place a portion of noodles in a deep bowl. Ladle the hot, aromatic fish broth generously over the noodles, ensuring you get plenty of fish flakes.
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12
Top with a handful of cucumber, pineapple, onion, mint leaves, and sliced bird's eye chilies. Finish with a generous drizzle of the diluted sweet shrimp paste (Hae Ko).
💡 Chef's Tips
For the best flavor, use the freshest mackerel possible; frozen works, but fresh fish provides a cleaner sweetness. If you cannot find torch ginger flower, it is hard to replace, but a little extra lime zest and ginger can provide a hint of that floral aroma. Don't skip the Hae Ko (sweet shrimp paste) at the end—it's the 'black gold' that provides the essential umami depth to the dish. Simmering the broth longer only makes it better; the flavors develop significantly after the 40-minute mark. Be careful when deboning the fish; small bones can be unpleasant in the soup, so take your time with this step.
🍽️ Serving Suggestions
Serve with a side of extra lime wedges for those who love an even tangier kick. Pair with a glass of iced Calamansi lime juice or a cold Teh O Ais (iced black tea) to balance the heat. A side of crispy fried spring rolls provides a lovely textural contrast to the soft noodles. Enjoy as a mid-day meal, as the acidity is incredibly refreshing in humid weather. Provide small saucers of extra Hae Ko for guests to add according to their preference.