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Laksam – Rice Noodle Rolls in Coconut Fish Sauce
You eat laksam on the east coast of Malaysia, mainly in Kelantan and Terengganu, often for breakfast. Instead of noodles, rolled steamed rice flour sheets sit on the plate, with a mild white sauce of coconut milk and puréed mackerel on top. You mix in raw cucumber, beans, sprouts and daun kesum at the table, and sambal brings the heat. Laksam shares only its fish base with the sour asam laksa from Penang.
Laksam – Rice Noodle Rolls in Coconut Fish Sauce
Laura Chen
4
30 minutes
1 hour
660
Malaysian
Main course
Laksam comes from Kelantan and Terengganu on the east coast of Malaysia. You steam thin rice flour sheets, roll them up and cut them into pieces, then top them with a white sauce of coconut milk and puréed mackerel. Laksa Kelantan uses round rice noodles, asam laksa a sour tamarind broth. You serve raw vegetables and sambal alongside.
Ingredients
For the rice sheets:
- 200 g rice flour
- 20 g tapioca starch
- 500 ml water
- 1/2 tsp salt
- 1 tbsp oil for the pan
For the coconut fish sauce:
- 300 g fresh mackerel fillet with skin
- 400 ml water
- 5 shallots
- 3 garlic cloves
- 2 cm ginger
- 1 tsp black peppercorns
- 600 ml coconut milk
- 2 slices asam keping (dried sour garcinia fruit)
- 1 tsp salt
- 1 tsp sugar
To serve:
- 1 cucumber, cut into strips
- 100 g bean sprouts
- 100 g green beans, raw, cut into 3 cm pieces
- 10 g daun kesum (Vietnamese coriander), chopped
- 4 tsp sambal oelek
Instructions
- Stir the rice flour, tapioca starch, salt and water into a thin, lump-free batter and let it rest for 15 minutes.
- Put the mackerel and 400 ml of water in a pot and simmer gently for 10 minutes, until the flesh comes away from the skin. Lift out the fish, keep the broth and pick the flesh from the skin and bones.
- Blend the fish flesh, shallots, garlic, ginger and pepper with 100 ml of the fish broth into a fine paste.
- Stir the paste, the remaining fish broth, coconut milk, asam keping, salt and sugar together in a pot. Let the sauce steep over low heat for 15 minutes without boiling hard, until creamy.
- Bring water to a boil in a steamer, oil a flat pan of about 20 × 20 cm and preheat it in the steam for 2 minutes.
- Stir the batter, pour a thin layer (about 60 ml) into the pan and steam it covered for 4 minutes, until the sheet is translucent and set.
- Loosen the sheet from the edge with an oiled scraper, roll it up and place it on an oiled plate. Repeat until the batter is used up (about 8 sheets).
- Cut the rolls into 3 cm wide pieces and divide them among 4 deep plates.
- Pour the hot sauce over them. Arrange the cucumber, sprouts, beans and daun kesum alongside and add 1 tsp of sambal to each plate.
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