Malaysian Spicy Noodle Soup

Name: Malaysian Spicy Noodle Soup
Cook time: 40 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 kg mackerel (or any oily fish); 2 litres water; 2 stalks lemongrass, bruised; 5 pieces tamarind peel (asam keping); 4 tbsp tamarind paste, dissolved in ½ cup warm water; 3 tbsp fish sauce; 3 tbsp sugar (adjust to taste); 5 dried chilies, soaked and deseeded; 3 fresh red chilies; 5 shallots, peeled; 2 cloves garlic; 1-inch piece galangal; 1-inch piece fresh turmeric (or 1 tsp turmeric powder); 1 tbsp belacan (fermented shrimp paste); For the Noodles and Garnishes; 400g thick rice noodles (laksa noodles), cooked as per package; 1 cucumber, julienned; 1 red onion, thinly sliced; 1 pineapple, finely chopped; 1 bunch mint leaves; 4 bird’s eye chilies, finely chopped; 1 cup torch ginger flower, thinly sliced (optional); 1 lime, cut into wedges; 4 tbsp shrimp paste (petis), diluted with warm water for drizzling