Directions

To Poach the Mackerel

1. Add water and tamarind juice into a large pan, and stir to combine.
2. Line the pan with the mackerel. Sprinkle with the salt.
3. Bring the water to a boil and then let the fish simmer for 5 mins.
4. Remove the fish from the water and let cool. Strain the remaining fish stock and set aside.

To Make the Laksam Gravy

1. When the fish has cooled, debone the fish and then place the flesh in a food processor along with the ginger, garlic and shallots and blend into a thick paste.
2. In a large saucepan, pour in the coconut milk along with the remaining tamarind puree and water.
3. Add in the fish paste and mix well before bringing the mixture to a boil.
4. Add in the ground black pepper and finish by adding the salt and sugar to taste. Remove from the heat and set aside.

To Make the Rice Rolls

1. Prepare a steamer. Lightly grease a metal plate or baking tin.
2. In a mixing bowl, combine the rice flour, plain flour and salt. Pour in the warm water and mix until well combined.
3. Ladle enough of the noodle mixture to form a thin layer in the metal plate and steam for 2-3 mins or until cooked.
4. Remove from the steamer and allow to cool for 30 secs before carefully removing from the noodle sheet from the plate/pan.
5. Roll the noodle sheet into a tight roll and set aside. Repeat with the remaining batter.

To Make the Sambal

1. In a food processor, blend the chillies and belacan together before transferring to a mixing bowl and adding the sugar and lime juice.

To Serve

1. Slice the noodle rolls into bite-sized pieces and place onto a plate. Pour over the gravy and top with the fresh vegetables and sambal. Serve with lime.