Laksa Johor (Malaysian Noodle Soup with Fish Gravy)

Instructions

1. 1Place the about 450 g Fish in a medium pot (3-quart/3-liter) and add 4 cups (1000 ml) of water, ensuring the fish is covered. Bring the water to a rolling boil over high heat (100°C/100°C). Reduce the heat to medium-low (85-96.11°C/85-96°C) and simmer for 10-15 minutes, or until the fish reaches an internal temperature of 63°C and flakes easily with a fork. Carefully remove the about 450 g Fish from the pot, reserving the fish broth. Allow the fish to cool for 10 minutes, then remove all bones and flake the cooked fish meat.
2. 2Prepare the aromatic ingredients: peel and cut the 1 Onion into 2.54 cm (2.5 cm) pieces; peel the 4 cloves Garlic; peel and cut the 5.08 cm Ginger into 2.54 cm (2.5 cm) pieces; trim the woody ends from the 2 stalks Lemongrass, remove the tough outer layers, and cut into 2.54 cm (2.5 cm) pieces; peel and cut the 2.54 cm Galangal into 2.54 cm (2.5 cm) pieces. In a blender or food processor, combine the flaked fish meat, 1 tbsp Dried Shrimp Paste, the prepared 1 Onion, 4 cloves Garlic, 5.08 cm Ginger, 2 stalks Lemongrass, 2.54 cm Galangal, and 2 tbsp Chili Paste. Blend until a smooth, uniform paste forms.
3. 3Pour the blended fish paste into a large heavy-bottomed pot (6-quart/6-liter). Add the reserved fish broth, 2 cups Coconut Milk, and 1 tbsp Tamarind Paste. Stir thoroughly with a spoon to combine all ingredients. Bring the mixture to a gentle simmer over medium heat (148.9-162.8°C/150-160°C), then reduce the heat to low (93.33-107.2°C/93-107°C) and cook for 30-40 minutes, stirring every 5-7 minutes, until the gravy has thickened enough to coat the back of a spoon.
4. 4While the gravy simmers, cook the about 450 g Gluten-Free Spaghetti. Bring 4 quarts (3800 ml) of water to a rolling boil in a large pot over high heat (100°C/100°C). Add the about 450 g Gluten-Free Spaghetti and cook for 8-12 minutes, or until the spaghetti is tender when bitten. Drain the cooked spaghetti thoroughly using a colander.
5. 5Prepare the garnishes: thinly slice the 1 Cucumber into 0.3175 cm (0.3 cm) rounds; rinse the 1 cup Bean Sprouts under cold water; trim the ends from the 1/2 cup Long Beans and cut them into 2.54 cm (2.5 cm) pieces; roughly chop the 1/2 cup Pickled Vegetables into 1.27 cm (1.2 cm) pieces.
6. 6To serve, divide the cooked about 450 g Gluten-Free Spaghetti evenly among four serving bowls. Ladle the hot fish gravy generously over the spaghetti in each bowl. Top each serving with slices of the 1 Cucumber, a portion of the 1 cup Bean Sprouts, pieces of the 1/2 cup Long Beans, and a sprinkle of the 1/2 cup Pickled Vegetables.

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