Why is the laksam gravy not made with pounded fish?

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The Laksam Gravy's Distinctive Preparation

The laksam gravy at Kafe Masakan Terengganu Asli deviates from traditional methods by not incorporating pounded fish, a choice that contributes to its notably cleaner aftertaste. This specific preparation involves the use of a thick block of belacan (fermented shrimp paste) for flavour, which is mixed into the gravy.
Unique Flavour Profile Achieved Through Belacan

Instead of relying on pounded fish, which is a common base for many laksam gravies, this eatery opts for a substantial piece of belacan. This ingredient is a key component that provides an immediate boost of umami to the dish. When combined with the thick coconut milk base, the belacan melds to create a flavour profile that is appetising with a subtle hint of spiciness.
Traditional Laksam Gravy Preparation

Generally, laksam gravy is prepared by blending fish, typically mackerel, with spices and then simmering the mixture in coconut milk. The fish is often pounded or processed into a paste before being added to the coconut milk base, along with ingredients such as turmeric, lemongrass, and chili. This traditional method imparts a distinct fishiness and richness to the gravy.
Resulting Cleaner Aftertaste

The absence of pounded fish in the gravy at Kafe Masakan Terengganu Asli leads to a different sensory experience for the diner. This approach results in a cleaner aftertaste, distinguishing it from versions where the flavour of the fish is more pronounced. This adaptation allows the inherent sweetness of the coconut milk and the savoury notes of the belacan to come forward more distinctly.

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Why is the laksam gravy not made with pounded fish?

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