The Weekly | August 13, 2015
Prep 40 mins
Cook 40 mins
1kg kembung fish
4 stalks daun kesum
2 tbsps tamarind paste
4 pieces tamarind skin
2 tbsps fish seasoning
Sugar and salt to taste
1kg packet laksa noodles (cook according to packet instructions)
A bottle of thick prawn paste, dilute with hot water
Blended ingredients (BLEND FINELY)
20 dried chillies, soaked until soft
4 onions, cut into small slices
4 stalks lemon grass
30g fresh kunyit
30g toasted shrimp paste (belacan)
2 stalks ginger flower, shred
1 small cucumber, shred
1 small pineapple, shred
2 onions, slice
5 red chillies, slice
10 calamansi limes, halve
1 bunch mint leaves, leaves only
¼ head of lettuce, shred finely
1. In a pot, bring water to a boil, put in kembung fish and cook for 20 mins or until fish is done. Strain fish and keep fish stock in the pot. Flake out fish meat carefully and ensure all fish bones are removed.
2. Add blended ingredients, daun kesum, tamarind paste and tamarind skin to the fish stock over medium heat. Bring to a slow boil and simmer for 30 mins.
3. Put in flaked fish meat, fish seasoning and simmer for a further 10 mins. Season with sugar and salt to taste.
4. Divide laksa noodles into serving bowls, and top with a handful of each garnishing. Ladle hot laksa gravy over. Serve with 1 tbsp prawn paste on the side.
Art direction: Rina Ahmad Sapiuddin / Photography: Chris Leong / Food styling and recipes: Cindy Koo