Salmon Asian

Salmon asam laksa

Name: Salmon asam laksa recipe
Yield: 4
Cuisine: /asian
Ingredients: 25g anchovy; 1l fish stock; 25g galangal; 3 lemongrass stalks, bruised; 75g tamarind pulp; 2-60.00 ml palm sugar, to taste; 40.00 ml fish sauce; 1/4 bunch Vietnamese mint, plus extra to serve; 700g salmon fillet, skin off, pin-boned, cut into 5cm pieces; 150g fresh thin rice noodles; Thinly sliced red onion, to serve; Pineapple pieces, to serve; Sliced red chilli, to serve; 10 dried chillies, seeds removed, soaked in hot water for 20 minutes, drained; 4 long red chillies, seeds removed for less spice, or to taste; 8 eschalots, chopped; 20.00 ml shrimp paste; 25g ground turmeric; 30g galangal

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by Georgina Esdaile

Food Editor

Jul 05, 2022

"Asam laksa packs the spice punch that we all know and love into a broth that's a little lighter than the better-known coconut version." – Georgina Esdaile

1/3 cup (25g) ikan bilis (dried anchovies, from Asian grocers)
4 cups (1L) fish stock
5cm piece (25g) galangal, thinly sliced
3 lemongrass stalks, bruised
75g tamarind pulp
2-3 tbs palm sugar, to taste
2 tbs fish sauce
1/4 bunch Vietnamese mint, plus extra to serve
700g salmon fillet, skin off, pin-boned, cut into 5cm pieces
150g fresh thin rice noodles
Thinly sliced red onion, to serve
Pineapple pieces, to serve
Sliced red chilli, to serve

Spice paste

10 dried chillies, seeds removed, soaked in hot water for 20 minutes, drained
4 long red chillies, seeds removed for less spice, or to taste
8 eschalots, chopped
1 tbs shrimp paste
5cm piece (25g) turmeric, peeled, chopped
6cm piece (30g) galangal, peeled, chopped

Method

1.

For the spice paste, place all ingredients in a food processor and whiz until a smooth, fine paste. Set aside.
2.

Place dried anchovies, stock, galangal, lemongrass and 1.5L water in a large saucepan over high heat and bring to the boil. Reduce to a simmer and cook for 20 minutes or until reduced and fragrant.
3.

Use a slotted spoon to remove solids and discard. Add tamarind pulp, sugar, fish sauce, spice paste and mint. Bring to a simmer and cook for 20 minutes or until fragrant. Add salmon and noodles and cook for 3-4 minutes until noodles are cooked through and salmon is just cooked. Divide among bowls and top with red onion, extra mint leaves, pineapple and extra sliced chilli to serve.