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Laksa assam

Rice vermicelli in spicy and sour gravy

For 4-5 people
Préparation : 40-40 min. - cooking : 20-25 min.

Ingredients:

600 g chubb mackerel (ikan kembung)
6 cups water
15 red chilies
15 shallots
2 stalks lemon grass (serai)
2.5 x 2.5 x 0.5-cm piece dried shrimp paste (belacan)
400 g thick rice vermicelli
1 heaped tbsp tamarind pulp 
a handful polygonum leaves (daun kesum)
1'/2 tsp salt
1/2 shredded Cucumber
4 slices pineapple shredded
1, shredded torch ginger bud (bunga kantan) (optional)
1 halved finely sliced onion
1 cup, plucked from stalk mint leaves
2 limes, cut into wedges
Shrimp sauce (petis or hay koh) : 1 tbsp belacan mixed with 2 tbsp water

Preparation

Celan and boil fish in v,-ater until cooked. Take fish out, remove bones and flake flesh. Grind together 13 chillies, shallots, lemon grass and dried shrimp paste. Shred the remaining chilies. Soak rice vermicelli for about 30 minutes. Extract cups tamarind juice from tamarind pulp and strain.

Add ground ingredients, tamarind juice, polygonum leaves and salt to fish stock and let simmer for 10-15 minutes. Season to taste and return flaked fish to gravy

Boil rice vermicelli for 10-15 minutes until softened. Drain well.

Put equal portions of rice vermicelli in 6 serving bowls and pour boiling gravy over. Arrange prepared cucumber, pineapple, torch ginger, onion, chili, mint leaves and limes on top of rice vermicelli or on a separate flat dish. Serve with shrimp sauce mixture in a separate bowl.