Fish Laksa
Makan Tengah Hari • Malaysia
How to Make Fish Laksa (Traditional & Healthy Version)
Fish Laksa is a beloved Malaysian noodle soup that beautifully represents the country’s multicultural cuisine, drawing influences from Malay, Chinese, and Indian communities. Originating from the Penang region, this dish combines aromatic herbs, spices, and fresh fish to create a bowl of comfort that’s both nourishing and bursting with flavor. The tangy, spicy broth is enriched with santan (coconut milk) and balanced with the unique sourness of asam keping (dried tamarind slices), making it a staple at lunch tables across Malaysia. A healthier take on Fish Laksa means choosing lean fish, using less santan, and loading up on fresh vegetables. Local ingredients such as bunga kantan (torch ginger), daun kesum (Vietnamese coriander), lemongrass, and pandan leaves infuse the soup with authentic Malaysian aromas. The dish’s versatility allows for vegetarian adaptations, making it suitable for diverse dietary needs while still capturing the essence of traditional laksa. Fish Laksa is not just a meal but a celebration of Malaysia’s rich heritage, perfect for anyone seeking a wholesome, flavorful lunch.
Bahan-bahan(untuk 1 large bowl (with noodles and toppings))
- 120g Rice noodles (laksa noodles)
- 150g Fresh mackerel fillet (ikan kembung)
- 1/3 cup Santan (coconut milk) (light coconut milk)
- 2 pieces Asam keping (dried tamarind slice)
- 1 stalk Bunga kantan (torch ginger) (sliced)
- 10 leaves Daun kesum (Vietnamese coriander)
- 1 stalk Lemongrass (bruised)
- 1 leaf Pandan leaf (tied into a knot)
- 1 Red chili (sliced)
- 1/2 Cucumber (julienned) - pilihan
- 1/4 Onion (thinly sliced)
- 1/2 tsp Salt
- 1/2 tsp Sugar
Arahan
- 1
Boil mackerel fillet in 500ml water until cooked. Remove fish, reserve stock.
8 minutes
Use fresh fish for the best flavor and nutrition.
- 2
Debone cooked fish and flake meat. Set aside.
3 minutes
Carefully check for small bones to ensure kid safety.
- 3
Add lemongrass, pandan leaf, asam keping, bunga kantan, and daun kesum to reserved stock. Simmer.
5 minutes
Bruise lemongrass to release more aroma.
- 4
Add flaked fish back into the pot. Stir in santan. Season with salt and sugar.
2 minutes
Use light santan for lower fat content.
Kenapa hidangan ini sihat
This healthy Fish Laksa recipe uses lean fish and light santan, reducing saturated fat and calories while maintaining authentic taste. It’s loaded with fresh vegetables and herbs, which boost fiber, vitamins, and minerals. The recipe is adaptable for vegetarian diets and can be tailored for weight loss or diabetic-friendly meal plans, making it a smart choice for health-conscious Malaysians.
Fish Laksa is rich in protein from fresh mackerel, which supports muscle health and satiety. Santan provides healthy fats in moderation, while lemongrass, torch ginger, and daun kesum supply antioxidants, vitamins A and C, and minerals like potassium. Using rice noodles keeps the dish gluten-free and easy to digest. The broth is light and packed with immune-boosting herbs, making it nutritious and suitable for lunch.
Petua
- 💡Tip 1: Use fresh daun kesum and bunga kantan to maximize aroma.
- 💡Tip 2: Prepare garnishes just before serving to retain crunch.
- 💡Tip 3: Adjust sourness with asam keping to suit your taste.
Penyimpanan & hidangan
Store leftover laksa broth in an airtight container in the fridge for up to 2 days. Noodles should be kept separate to prevent sogginess. Reheat gently before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 400.0 kcal |
