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Asam laksa
Bring the water to the boil in a stockpot, add the mackerel and simmer 10 minutes. Lift the fish out, let it cool a little and flake the flesh off the bones. Put the bones and heads back in the pot, simmer 20 minutes more and strain. Keep the flesh.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Asam laksa take?
2 hr all in — 40 min prep, 1 hr 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Fish, Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Gluten-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Blender, Mortar and pestle, Saucepan, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much sugar?
2 tbsp (or palm sugar) of Sugar.
What can I use instead?
Torch ginger flower → Four torn lime leaves, extra galangal and extra mint. There is no true substitute. This keeps the broth bright and aromatic without the floral note. Laksa leaf → Equal parts mint and coriander. Milder and sweeter than daun kesum, but in the right direction.
Any tips from this recipe?
Hae ko, the thick black prawn paste sold in jars at Chinese grocers, is the Penang finish. Thin a teaspoon with hot water and drizzle it over each bowl. The broth is better the next day. Make it ahead and cook only the noodles on the night.
Can I prepare this ahead?
The broth is better the next day. Make it ahead and cook only the noodles on the night.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.