Penang Assam Laksa (Sour Fish Noodle Soup)

Instructions

1. Bring the water to a boil in a large pot. Add the mackerel and poach for 8 to 10 minutes, until the flesh turns opaque and flakes. Lift out the fish, strain and keep the stock.
2. When the fish is cool enough to handle, flake the meat off the bones and discard the skin and bones.
3. Blend the chili paste ingredients with 3 tbsp water until smooth.
4. Return the stock to the pot. Add the paste, tamarind, tied mint, lemongrass, sugar and salt. Simmer uncovered for 30 minutes, until the broth is rich and tangy.
5. Remove the mint bundle, lemongrass and tamarind slices. Stir in the flaked fish and simmer for 5 minutes. Taste and adjust with sugar, salt or more tamarind.
6. Cook the noodles following the package directions, drain and rinse briefly in cold water.
7. Divide the noodles among bowls. Ladle over the broth and fish, then top with the cucumber, pineapple, onion, chili and mint. Drizzle with the shrimp paste and serve.

Tips

• Canned mackerel in brine works if fresh is hard to find. Use about 300 g (10 oz) drained, flaked, and add it in the last 3 minutes of simmering.
• The shrimp paste (petis udang) is optional but traditional. It is thick, black and sweet, and it balances the sourness. Thin it with a little warm water so it drizzles.