Assam Laksa with Silver Trevally and Bay Trout
Assam Laksa made with fish stock (salmon, silver trevally, bay trout head and bones, and prawn shells), galangal, laksa leaf (Vietnamese Mint), red onions and tamarind paste. I'm not sure why I left out the tamarind slices to give it a nice sharpness. The tamarind paste did add a mellow tartness, but this strong fish broth really needed both the tamarind paste and the slices.
The chilli was added at the table depending on the amount of spicyness desired.