Boil the fish in slightly salted water and 2 asam keping. Once cooked, set aside the fish. debone the fish. Strain the stock.
Blend the onions, pepper, garlic and ginger. Add to the coconut milk. Add stock (1/3 amount of coconut milk). Bring to a slow boil.
Add the fish meat into the cocnut milk, and blend with a handheld blender. Season with salt (2 teaspoons) and sugar (1 teaspoon). Cook until thickens, stirring constantly.
Serving
Suggestions
Serve with rice noodles and garnish.
Originally Submitted
11/6/2011
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