How does Cynthina Low prepare her flaked sardine fish for asam laksa?

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Cynthina Low Manually Prepares Flaked Sardine Fish for Asam Laksa

Cynthina Low employs a meticulous, hands-on approach to prepare the sardine fish for her Penang-style asam laksa. She begins by painstakingly deboning fresh sardines, a process that is often skipped by other vendors due to its time-consuming nature. Following the deboning, she then smashes the fish by hand, achieving a flaked texture that contributes to the distinctive flavour and mouthfeel of her broth.
Deboning Fresh Sardines

Unlike many hawkers who opt for ikan kembung and do not flake the fish, Low insists on using fresh sardines, a practice characteristic of authentic Penang asam laksa. This choice of ingredient is crucial as it imparts a sweeter taste to the broth and results in a softer fish flesh once flaked. The deboning process is carried out with precision to ensure no bones remain in the fish.
Hand-Smashing for Texture

After the sardines are deboned, Low proceeds to smash the fish by hand. This manual method is key to achieving the desired flaked texture, which integrates seamlessly into the asam laksa broth. This technique allows the fish to release its flavour more effectively, contributing to the overall richness and depth of the dish, and is a significant differentiator from commercially prepared versions.

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How does Cynthina Low prepare her flaked sardine fish for asam laksa?

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