Boil fish in 2 liters of water for 15-20 minutes.
Once boiled, debone it and blend with 500ml of the fish stock. Blend onions, garlic, lemongrass, ginger, belacan with 300ml water.
Heat up oil, fry blended ingredients until pecah minyak. Add cilli and rempah with some salt, fry until a little crispy (about 5 mins)
Pour in stock first or else it would curdle. Close and let simmer on medium (3-5 mins) until it boils.
Stir in blended fish and assam keping.
Add in santan with ¼ cups more of water and finally kerisik. Stir it around to make sure the kerisik dissolves in the broth.
Lower fire to the lowest simmer for 15-20 minutes. Add salt to taste.
Assembling it with the rest of the ingredients:
Start with the spaghetti and slowly layer it with all the vegetables and herbs.
Then ladle in a generous amount of broth and eat it with sambal belacan.
Just before eating it, squeeze some lime over it so it cuts through the richness of this laksa.