Penang Assam Laksa Recipe

Prepare dried fish and shrimp stock

Rinse the dried mackerel (or small dried fish) briefly under cold water to remove surface dust. In a large stockpot, combine the dried fish and shrimp heads/shells with 3 liters (3000 ml) of cold water. Bring to a rolling simmer over medium-high heat, then reduce to a gentle simmer. Skim any scum that rises to the surface with a ladle. Simmer gently for 30–40 minutes to extract flavor, then strain the stock through a fine-mesh sieve into a clean pot, pressing solids to extract as much liquid as possible. Discard solids and return the clear stock to the pot.

Season the broth

With the strained stock over low heat, stir in the tamarind concentrate, palm sugar, and 1.5 tsp salt. Taste and adjust: the broth should be pleasantly sour, slightly sweet, and lightly salty. Keep warm while you make the spice paste.

Soften dried chilies and prepare paste

Soak the dried red chilies in hot water for 20–30 minutes until pliable. Drain and squeeze out excess water. In a food processor or mortar and pestle, combine the soaked dried chilies, fresh red chilies (remove seeds for milder heat), shallots, garlic, sliced galangal, turmeric (or ground), lemongrass white part, and dried shrimp or belacan. Pound or blend to a smooth paste, adding a little water (1–2 tbs) if needed to help the blades or pestle. The paste should be smooth and aromatic.

Fry the paste

Heat 3 tbs vegetable oil in a wide skillet over medium heat. When hot, add the spice paste and fry, stirring constantly, for 6–8 minutes until the raw smell is gone and the paste darkens slightly. Be careful not to burn — reduce heat if needed. Frying mellows the raw aromatics and builds depth in the broth.

Combine paste with broth

Add the fried laksa paste to the warm strained seafood stock and whisk to combine. Simmer together gently for another 10–15 minutes on low heat to marry flavors. Taste and adjust seasoning: add additional salt if needed, more tamarind for sourness, or a touch more palm sugar for balance.

Prepare noodles and fish

If using dried rice vermicelli, soak in warm water until pliable (about 5–10 minutes). Drain thoroughly. If using fresh rice noodles, blanch in boiling water for 10–20 seconds, then drain. Flake cooked mackerel or open and drain canned mackerel, remove large bones, and break into bite-size pieces.

Finish broth with fish

Add the flaked cooked fish to the simmering broth for the last 3–5 minutes to warm through and impart additional fish flavor. Do not boil vigorously after adding fish to keep it tender.

Assemble bowls

Divide the prepared rice vermicelli and/or rice noodles among 4–6 bowls (this recipe yields about 4–6 servings depending on appetite). Top each portion with a generous handful of flaked fish. Ladle the hot laksa broth over the noodles and fish until the bowl is nearly full.

Garnish and serve

Top each bowl with julienned cucumber, diced pineapple, thinly sliced red onion, fresh mint, and Vietnamese coriander (or cilantro). Scatter fried shallots over the top and offer lime wedges and sambal on the side. Encourage diners to squeeze lime and add sambal to taste. Serve immediately so noodles stay tender and garnishes remain fresh.