1. Place the fish on a microwave-safe pan and steam in microwave oven. Press STEAM & MICRO POWER and turn the dial to set cooking time to approximately 7 minutes (cooking time depends on the size of the fish). Press START/SET to cook. Once done, allow to cool. Flake fish and set aside.
  2. Place the spice blend ingredients in the mixer grinder and pulse to a coarse mixture.
  3. Bring a pot of water to a boil and add all the ingredients except the mackerel, rice noodles and garnish. Cook for 30 minutes, season with salt and sugar to taste, then strain soup.
  4. Add noodles and flaked mackerel to individual serving bowls, then add red chillies and top off with soup. Add garnish as desired and serve.

Tips: For an authentic Penang laksa you want a tangy, sour soup – not a sweet one. You can also substitute mackerel with fresh tuna.



  • 600g  Mackerel, steamed and flaked
  • 2L Water


Spice Blend Ingredients

  • 100g Shallots
  • 30g Turmeric, fresh
  • 75g Galangal
  • 2 Lemongrass
  • 1 Ginger Torch Flower
  • 80g Chili Paste
  • 50g Fermented Dried Shrimp Paste (Belacan)
  • 5 sprig Laksa Leaves
  • To taste Tamarind Paste, 60g mixed with 100ml water and strained
  • To taste Salt & Sugar
  • 1kg Rice Noodles, blanched


Garnish Ingredients

  • As desired Red Chilli, finely sliced
  • As desired Pineapple, cut into chunks
  • As desired Onions, finely sliced
  • As desired Mint Leaves
  • As desired Ginger Torch Flower, finely sliced