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    Mackerel and tamarind noodle soup

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    Mackerel and tamarind noodle soup

    This sweet and sour dish is inspired by assam laksa – a noodle dish popular in Penang in Malaysia. Our simple version contains lots of good unsaturated fats from the tinned mackerel.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    2 echalion shallots, roughly chopped
    1 stalk lemongrass, finely sliced
    20g fresh root ginger, roughly chopped
    2 red chillies, 1 deseeded
    1 tbsp vegetable oil
    60g tamarind paste
    500ml Cooks’ Ingredients fish stock
    2 x 125g cans Essential mackerel fillets in spicy
    tomato sauce
    3 nests wholewheat noodles
    4 sprigs mint, leaves picked
    ¼ x 28g pack coriander leaves


    1. Put the shallots, lemongrass and ginger in the small bowl of a food processor. Roughly chop 1½ the chillies and add to the bowl (reserve the rest). 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.

    2. 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. 

    3. 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.

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