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Mackerel and Tamarind Noodle Soup
Mackerel and Tamarind Noodle Soup is a modern Fusion recipe for a quick and economical soup of tinned mackerel and noodles based on a Malay laksa. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mackerel and Tamarind Noodle Soup.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Fusion RecipesFusion Recipes
This is a quick and relatively cheap soup using tinned mackerel and dried wholewheat noodles. This is a sweet and sour soup using tamarind for the sour notes that's loosely based on Malay laksa. This can be served as a light lunch or as a soup starter.
Ingredients:
2 shallots, coarsely chopped
1 stalk lemongrass, outer layers removed, core finely sliced
30g (1 oz) fresh root ginger, coarsely chopped
2 red chillies
1 tbsp vegetable oil
60g (2 oz) tamarind paste
500ml (2 cups)
well-flavoured fish stock
2 x 125g tins mackerel fillets in spicy tomato sauce
3 nests wholewheat noodles (about 300g [2/3 lb])
4 sprigs mint, leaves picked
7g (1/4 oz) coriander (cilantro) leaves
Method:
Combine the shallots, lemongrass and ginger in the bowl of a small food processor. Coarsely chop 1½ the chillies and add to the bowl (reserve the remainder). Whizz to form a rough paste (you may need to add 1-2 tbsp water). Heat the oil in a large, heavy-based saucepan, then add the paste. Cook, stirring regularly, for 5-7 minutes until fragrant.
Add the tamarind paste, fish stock, mackerel in tomato sauce and 500ml water to the pan. Break the fish into bite-sized chunks using a wooden spoon, then bring to the boil and simmer for 10 minutes.
Meanwhile, bring a pan of water to the boil and cook the noodles according to pack instructions. Drain and rinse in cold water; divide between bowls. Ladle the soup over the noodles. Slice the reserved chilli and scatter over the soup with the mint and coriander leaves.
