Penang asam laksa recipe | Gourmet Traveller recipe

Name: Penang asam laksa recipe | Gourmet Traveller recipe
Total time: 105 min
Ingredients: 1 whole white fish (about 1.5kg) such as bream, flathead, snapper or bream, gutted, scaled, cleaned; 3-4 sprigs Vietnamese mint; 3-4 slices galangal; 150 gm tamarind pulp, soaked in 250ml warm water for 30 minutes, strained through a fine sieve (solids discarded); 3 slices asam gelugor (optional; see note); 1 tbsp white sugar, or to taste; 400 gm dried laksa rice noodles, soaked in water until soft, drained; ½ pineapple, thinly sliced; 2 Lebanese cucumbers, seeds removed, thinly sliced; 1 onion, thinly sliced; 5 iceberg lettuce leaves, thinly sliced; 1 cup (loosely packed) mint; ¾ cup (loosely packed) Vietnamese mint; 1 torch ginger flower, thinly sliced (optional; see note); 2-3 small red chillies, thinly sliced; 2 tbsp hae ko, diluted in hot water to drizzling consistency (optional; see note); Spice paste; 35 gm fresh turmeric or 1 tsp ground turmeric; 20 gm galangal, coarsely chopped; 5 golden shallots, thinly sliced; 4 small dried red chillies, soaked in hot water and squeezed dry; 4 small fresh red chillies, chopped; 2 lemongrass stalks, white part only, sliced; 1 tsp belacan (see note)

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Penang asam laksa is a Malaysian classic featuring tangy tamarind broth, tender fish, rice noodles, and vibrant herbs for a bold, aromatic dish.

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Ingredients

1 whole white fish (about 1.5kg) such as bream, flathead, snapper or bream, gutted, scaled, cleaned
3-4 sprigs Vietnamese mint
3-4 slices galangal
150 gm tamarind pulp, soaked in 250ml warm water for 30 minutes, strained through a fine sieve (solids discarded)
3 slices asam gelugor (optional; see note)
1 tbsp white sugar, or to taste
400 gm dried laksa rice noodles, soaked in water until soft, drained
½ pineapple, thinly sliced
2 Lebanese cucumbers, seeds removed, thinly sliced
1 onion, thinly sliced
5 iceberg lettuce leaves, thinly sliced
1 cup (loosely packed) mint
¾ cup (loosely packed) Vietnamese mint
1 torch ginger flower, thinly sliced (optional; see note)
2-3 small red chillies, thinly sliced
2 tbsp hae ko, diluted in hot water to drizzling consistency (optional; see note)
Spice paste
35 gm fresh turmeric or 1 tsp ground turmeric
20 gm galangal, coarsely chopped
5 golden shallots, thinly sliced
4 small dried red chillies, soaked in hot water and squeezed dry
4 small fresh red chillies, chopped
2 lemongrass stalks, white part only, sliced
1 tsp belacan (see note)