Cherry & Dennis Helper Habitat

Malaysian Kelantan Laksam

馬來西亞吉蘭丹魚汁米卷 Laksam

Malaysian Kelantan Laksam — finished dish

Total time: 85 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Flaked mackerel is worked into a thick coconut gravy and ladled over sliced rice rolls for Kelantan Laksam with a gentle tamarind tang.

01

Ingredients

Main ingredients

600 g rice noodle rolls
500 g mackerel
500 ml coconut milk
80 g shallots
4 cloves garlic
25 g ginger

Main seasoning

30 g tamarind
1.2 L fish-poaching water
150 ml hot water for tamarind
1 tsp black pepper
2 tsp salt

Malaysian Kelantan Laksam — ingredients

02

Tools

stockpot
fish tweezers
blender
strainer
steamer
ladle

Malaysian Kelantan Laksam — tools

03

Steps

Malaysian Kelantan Laksam — Remove mackerel gills, wash, and clean the bloodline from the cavity

Step 1

Remove mackerel gills, wash, and clean the bloodline from the cavity

Remove mackerel gills, wash, and clean the bloodline from the cavity.

Malaysian Kelantan Laksam — Poach mackerel in 1

Step 2

Poach mackerel in 1

Poach mackerel in 1.2 litres water until its centre reaches at least 63°C.

Malaysian Kelantan Laksam — Lift fish to cool and reserve the clear poaching liquid

Step 3

Lift fish to cool and reserve the clear poaching liquid

Lift fish to cool and reserve the clear poaching liquid.

Malaysian Kelantan Laksam — Flake the flesh carefully, removing every fine bone and the skin

Step 4

Flake the flesh carefully, removing every fine bone and the skin

Flake the flesh carefully, removing every fine bone and the skin.

Malaysian Kelantan Laksam — Blend fish with shallot, garlic, ginger and 200 ml poaching liquid

Step 5

Blend fish with shallot, garlic, ginger and 200 ml poaching liquid

Blend fish with shallot, garlic, ginger and 200 ml poaching liquid.

Malaysian Kelantan Laksam — Warm coconut milk gently, stirring continuously to prevent splitting

Step 6

Warm coconut milk gently, stirring continuously to prevent splitting

Warm coconut milk gently, stirring continuously to prevent splitting.

Malaysian Kelantan Laksam — Whisk in fish paste and 500 ml poaching liquid for a pourable gravy

Step 7

Whisk in fish paste and 500 ml poaching liquid for a pourable gravy

Whisk in fish paste and 500 ml poaching liquid for a pourable gravy.

Malaysian Kelantan Laksam — Soak tamarind in 150 ml hot water, squeeze, strain and add

Step 8

Soak tamarind in 150 ml hot water, squeeze, strain and add

Soak tamarind in 150 ml hot water, squeeze, strain and add.

Malaysian Kelantan Laksam — Add black pepper and salt; simmer fifteen minutes until gravy coats a spoon

Step 9

Add black pepper and salt; simmer fifteen minutes until gravy coats a spoon

Add black pepper and salt; simmer fifteen minutes until gravy coats a spoon.

Malaysian Kelantan Laksam — Slice rice rolls into thick short ribbons without breaking them

Step 10

Slice rice rolls into thick short ribbons without breaking them

Slice rice rolls into thick short ribbons without breaking them.

Malaysian Kelantan Laksam — Steam rice-roll pieces until soft and divide among deep bowls

Step 11

Steam rice-roll pieces until soft and divide among deep bowls

Steam rice-roll pieces until soft and divide among deep bowls.

Malaysian Kelantan Laksam — Ladle hot mackerel coconut gravy over the rolls and serve immediately

Step 12

Ladle hot mackerel coconut gravy over the rolls and serve immediately

Ladle hot mackerel coconut gravy over the rolls and serve immediately.

Common mistakes

Missing fine bones is unsafe; boiling coconut milk hard splits the gravy.

Tips

Blending the fish before adding it gives Laksam a smoother, more even gravy than breaking chunks in the pot.