Laksa Johor
Laksa Johor is a unique Malaysian dish that combines spaghetti with a rich fish gravy for a delightful fusion of flavors.
Contents (2 sections)▾
Ingredients
- 200 g spaghetti
- 300 g mackerel fillets
- 200 ml coconut milk
- 2 tbsp kerisik (toasted coconut)
- 2 tbsp laksa spice paste
- 1 cucumber, sliced
- 1 handful daun selom (or Vietnamese cilantro)
- 1 liter water
- Salt to taste
Steps
Cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a pot, bring 1 liter of water to a boil. Add the mackerel fillets, cooking for about 5 minutes until they are cooked through.
Remove the mackerel from the pot and let it cool slightly. Once cooled, flake the fish and set aside.
In the same pot, add the laksa spice paste and cook for 2 minutes over medium heat until fragrant.
Add the coconut milk and flaked mackerel to the pot, stirring well. Simmer for another 5 minutes until the gravy thickens. Season with salt to taste.
To serve, place a portion of spaghetti in a bowl, ladle the fish gravy over it, and garnish with sliced cucumber, daun selom, and kerisik.
Why this works
The uniqueness of Laksa Johor lies in its use of spaghetti, which not only provides a different texture but also absorbs the thick fish gravy beautifully. The combination of mackerel and coconut milk creates a rich and creamy base, while the laksa spice paste introduces a depth of flavor that is both aromatic and satisfying. If the gravy becomes too thick, simply add a splash of water or more coconut milk to achieve your desired consistency. This dish is a testament to culinary fusion, showcasing how traditional ingredients can be adapted into modern forms without losing their essence. The fresh cucumber adds a crunchy contrast to the creamy gravy, while the daun selom brings a refreshing herbaceous note that rounds out the dish beautifully. The toasted kerisik adds an additional layer of flavor and a slight nuttiness, making each bite complex and enjoyable.
Get new essays in your inbox
Weekly notes on flavor, fermentation, and the history of taste.