Malaysian Assam Laksa Fish Noodles

Ingredients

• 12 oz mackerel or firm white fish fillets
• 10 oz thick rice noodles
• 1/3 cup tamarind paste
• 6 shallots or 1 large onion, chopped
• 4 red chilies
• 2 stalks lemongrass, bruised
• 1 tbsp freshly grated galangal or ginger
• 1 tbsp shrimp paste or 1 tbsp miso
• 5 cups water
• 1 cucumber, julienned, and 1/2 red onion, thinly sliced
• 1 cup mint and Vietnamese coriander leaves
• 1/4 cup thick shrimp paste sauce or hoisin, to serve
• 2 limes, cut into wedges
• Salt and sugar

Steps

1. Poach the fish in the water with the bruised lemongrass at a bare simmer for 8 to 10 minutes, until it flakes easily.
2. Lift the fish out and flake it, picking out every bone carefully; mackerel has fine pin bones running through the fillet. Keep the poaching liquid as the broth base.
3. Blend the shallots, chilies, galangal, and shrimp paste into a smooth paste.
4. Fry the paste in a pot over medium heat for 8 minutes, stirring, until it darkens and the oil separates around it.
5. Add the reserved poaching broth and the tamarind, and simmer for 20 minutes so the flavours concentrate.
6. Season aggressively with salt and sugar. Assam laksa should be startlingly sour first, then salty and hot; a timid broth tastes like nothing against the noodles.
7. Return most of the flaked fish to the broth and simmer for 5 minutes, keeping some back to top the bowls.
8. Cook the noodles separately, divide between bowls, ladle the hot broth over, and top with the raw cucumber, red onion, herbs, remaining fish, lime wedges, and a spoonful of the thick shrimp paste sauce.

Allergen note: Contains fish, shellfish, and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.