Penang sour fish noodle soup (Asam laksa)

1. Simmer the mackerel in the water for 10 minutes, lift out, cool and flake the flesh off the bones; return the bones to the liquid, simmer for 15 minutes, then strain.

2. Blitz the shallots, chillies, the tender part of the lemongrass, galangal, turmeric and shrimp paste to a paste.

3. Add the paste to the strained fish stock with the tamarind paste, sugar and salt and simmer for 20 minutes.

4. Add half the fish (mashed so it thickens the soup) and keep the rest in larger flakes for the topping.

5. Prepare the rice noodles as directed on the packet and divide between bowls; cut the pineapple, cucumber and red onion into thin strips.

6. Ladle the hot soup over the noodles and top with fish, pineapple, cucumber, onion, mint and chilli.

Tip: The iconic soup of Penang Island – CNN once named it one of the world's seven most delicious foods. Sour, spicy, fishy and fresh all at once; sardines or tuna work instead of mackerel, but oily fish gives the authentic flavour.