Classic Penang Sour-Spicy Mackerel Noodle Soup

Penang's iconic sour-spicy noodle soup features a tangy tamarind fish broth ladled over rice vermicelli, then heaped with fresh pineapple, cucumber, mint, and a sweet shrimp paste sambal. Each bowl is a vivid harmony of hot, sour, sweet, and savory that captures the street-side soul of George Town.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 70 gCarbs
• 5 gFiber
• 11 gSugar
• 28 gProtein
• 880 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the Spice Paste (Rempah)

• 8 dried red chilies, soaked in warm water for 15 minutes
• 4 fresh red chilies, seeded
• 6 shallots, peeled
• 3 garlic cloves, peeled
• 1 inch fresh turmeric, peeled
• 2 candlenuts (or macadamia nuts)
• 1 tablespoon toasted belacan (shrimp paste)

For the Fish Broth

• 2 fresh mackerel fillets (about 400 g total)
• 6 cups water
• 1 stalk lemongrass, smashed
• 1 inch galangal, bruised
• 2 tablespoons tamarind paste mixed with 1/2 cup warm water
• 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon salt

For the Sambal Hae Ko (Sweet Shrimp Paste)

• 4 tablespoons hae ko (sweet dark shrimp paste)
• 2 tablespoons tamarind juice
• 1 tablespoon sugar
• 2 red chilies, thinly sliced
• 2 tablespoons water

For the Noodles and Garnishes

• 400 g thick rice vermicelli (laksa noodles)
• 1 small cucumber, julienned
• 1 cup fresh pineapple, sliced into thin strips
• 1 small red onion, thinly sliced
• 1 torch ginger flower (bunga kantan), thinly sliced (optional)
• 1/2 cup fresh mint leaves
• 2 limes, cut into wedges
• 4 lettuce leaves

Directions

1. Soak the dried chilies in warm water for 15 minutes until soft, then drain. Blend them with the fresh chilies, shallots, garlic, turmeric, candlenuts, and toasted belacan into a smooth spice paste.
2. Bring 6 cups of water to a boil in a large pot. Add the mackerel fillets and poach for 8 to 10 minutes until just cooked through. Remove the fish, cool slightly, then flake into chunks and discard any bones. Reserve the fish stock.
3. Add the spice paste, smashed lemongrass, and bruised galangal to the fish stock. Simmer for 15 minutes until fragrant and the oil rises to the surface.
4. Stir in the tamarind juice, palm sugar, and salt. Taste and adjust the sweet-sour balance. Return the flaked fish to the pot and simmer another 5 minutes so the flavors meld.
5. Meanwhile, make the sambal hae ko: combine the sweet shrimp paste, tamarind juice, sugar, chilies, and water in a small saucepan. Cook over low heat for 3 to 5 minutes, stirring, until smooth and slightly thickened. Set aside.
6. Blanch the rice vermicelli in boiling water for 1 to 2 minutes until just tender. Drain and divide among 4 bowls, lining each with a lettuce leaf.
7. Ladle the hot fish broth generously over the noodles, then top with cucumber, pineapple, red onion, torch ginger flower (if using), and mint leaves.
8. Serve immediately with a spoonful of sambal hae ko on the side and lime wedges for squeezing over to taste.

Cook’s Notes

• Fresh mackerel is traditional, but sardines or Spanish mackerel also work beautifully as substitutes.
• Toast the belacan in a dry pan over low heat for about 1 minute per side before blending to deepen its smoky aroma.
• Balance the broth to your palate: add more tamarind for sharper sourness or more palm sugar for roundness.
• Sambal hae ko is essential, not optional; it provides the signature sweet-savory depth that defines this Penang classic.
• Serve the broth piping hot so the noodles stay lively and the mint keeps its fragrance.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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