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.
Strain the stock and return to the saucepan with tamarind juice, ginger, Vietnamese mint, fish and sugar to taste.
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.
To Serve: Blanch the laksa noodles in boiling water, drain and set aside.
Share the noodles among six bowls and ladle soup over them. Garnish with a pinch of each of the remaining ingredients and serve.