600 G MACKEREL
1.7 L WATER
13 RED CHILLIES, SEEDED AND POUNDED
2 STEM LEMON GRASS, SLICED AND POUNDED
1 PIECE SHRIMP PASTE, POUNDED
6 PIECES DRIED TAMARIND SLICES
HANDFUL OF LAKSA LEAVES, WASHED AND STRIPPED
250 G THICK RICE NOODLES, SOAKED FOR 30 MINUTES
125 G CUCUMBER, PEELED AND SHREDDED
150 G PINEAPPLE, SHREDDED
1 GINGER FLOWER, SHREDDED
2 RED CHILLIES, SLICED
1 C MINT LEAVES, WASHED AND DRIED
1 RED ONION, CUT INTO THIN WEDGES
2 LIMES, QUARTERED
1 PIECE BLACK PRAWN PASTE MIXED WITH WATER

PROCEDURE:

1) BRING THE FISH TO A BOIL IN THE WATER, SIMMER UNTIL JUST COOKED. REMOV, FLAKE FLESH FROM THE BONES AND SET ASIDE.

2) ADD THE POUNDED INGREDIENTS TO THE FISH STOCK ALONG WITH THE TAMARIND AND LAKSA LEAVES; SIMMER GENTLY.

3) MEANTIME, BOIL THE RICE NOODLES IN ANOTHER POT UNTIL SOFT.

4) ARRANGE THE CUCUMBER, PINEAPPLE, GINGER FLOWER, CHILLIES, MINT, ONION AND LIMES ON A SERVING PLATTER.

5) RETURN THE FLASKED FISH TO THE GRAVY AND SIMMER 3 MINUTES.

6) PLACE EQUAL PORTIONS OF NOODLES IN EACH OF 6 SOUP BOWLS. FILL WITH GRAVY AND PASS THE PLATTER OF VEGETABLES AND PRAWN PASTE AS GARNISHES.

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