Ingredients /nutrition
- 210 g trout fish
- 1 l fish stock
- 6 chopped dried red chilies
- 6 chopped shallots
- 1 chopped lemon grass stalk
- 3 slices chopped galangal
- 1 tsp shrimp paste
- 1 1/4 tbsp paprika
- 1/4 tsp ground turmeric
- 18 fresh mint leaves
- 1 tsp brown sugar
- 3/4 tbsp vegetable oil
- 3 tbsp tamarind paste
- 220 ml water
- 220 g dried rice noodles
- salt to taste
Methods / instructions
- In a saucepan, combine fish and sauce. Cover and gently simmer for 16 minutes.
- Remove fish from pan and remove flesh from its skin and bones.
- Return bones to pan and cook uncovered for 15 minutes and strain.
- Mash fish flesh and set aside.
- Soak dried chilies in hot water until soft and put in blender. Add chilies, shallots, lemon grass, galangal, shrimp paste, paprika and turmeric. Process to form a smooth paste.
- Add paste to pan with strained stock.
- Add mint, sugar, oil, tamarind and water. Allow to simmer, uncovered for 16 minutes.
- Soak noodles in hot water until soft.
- To serve, place noodles in warmed bowl and top ingredients such as lettuce, cucumber, pineapple, shallots, red chili, mint leaves and ladle soup in bowl.
Servings: 4
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