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Mackerel and tamarind noodle soup
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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.
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
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.
Typical values per serving:
This recipe was first published in Sun Feb 28 11:08:11 GMT 2021.
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