Asam Laksa Recipe by Biren

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Ingredients

3 (20 oz/567g) chubb or yellowtail mackerel (ikan kembung), gutted and scaled
¼ cup (60g) asam jawa (tamarind paste)**
3 slices asam gelugor (dried tamarind skin)
12 to 15 stalks polygonum (daun kesom/Vietnamese coriander or mint)
2 tbsp sugar
2 tsp salt
2 packets (30 oz/950g) fresh thick rice noodles or 10 oz (283g) dried coarse vermicelli***
Garnish
1 small cucumber, julienned
½ pineapple, julienned
1 red onion, thinly sliced
2 red chilies, seeds removed and thinly sliced
6 stalks mint leaves, stem removed
12 to 15 stalks polygonum (daun kesom/Vietnamese coriander or mint)
2 torch ginger (bunga kantan), thinly sliced, optional
4 tbsp sweet shrimp paste (hei ko)
1 lime, cut into wedges
Spice Paste
7 dried chilies, seeded, soaked in warm water, and drained
3 red chilies, seeded, and cut into pieces
10 shallots, peeled, and cut into quarters
2 stalks lemongrass, bottom third only, thinly sliced
1 inch knob fresh turmeric, peeled
¾ inch cube belacan (shrimp paste), toasted

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