Spicy Mackerel Soup

    1 hour 10 minutes

    This is a Malaysian spicy soup featuring mackerel. It uses a lot of Asian flavourings like lemongrass, galangal, shrimp paste, Vietnamese mint and chilli.

    14 people made this

    Serves: 6 

    • 600g mackerel
    • 6 cups (1 1/2 litres) water
    • 5 tablespoons tamarind juice
    • 2 ginger bulbs, sliced
    • 3 sprigs Vietnamese mint
    • 1 pinch sugar, to taste
    • 4-5 pieces dried tamarind slices
    • Spice Paste:
    • 10 shallots
    • 2 stalks lemongrass
    • 10cm fresh galangal
    • 5 dried chillies, soaked in water, seeds discarded
    • 3 fresh red chillies
    • 1 teaspoon shrimp paste
    • Garnishes:
    • 600g laksa noodles or egg noodles
    • 1/2 fresh pineapple, sliced in small pieces
    • 1 medium cucumber, thinly sliced
    • 2 large red onions, thinly sliced
    • 3 red chillies, sliced
    • 3 sprigs mint leaves, torn
    • 3 sprigs Vietnamese mint, thinly sliced
    • 1 pinch salt, to taste

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Simmer the cleaned whole fish in a saucepan of water until cooked. Remove fish and let cool before separating the flesh from the bone. Flake the flesh in small pieces.
    2. Strain the stock and return to the saucepan with tamarind juice, ginger, Vietnamese mint, fish and sugar to taste.
    3. Spice Paste: Use a food processor to grind the spice paste ingredients until fine. Add to the stock along with the dried tamarind slices. Simmer for 20-30 minutes until the soup thickens slightly then add salt to taste.
    4. To Serve: Blanch the laksa noodles in boiling water, drain and set aside.
    5. Share the noodles among six bowls and ladle soup over them. Garnish with a pinch of each of the remaining ingredients and serve.

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