Boil the fishes in 1 litre of water until cooked.
Remove and let it cool down.
Pull out all the fish flesh carefully without any bones.
Add back all the flesh/pieces into the pot again.
Include in the blended spices, tamarind pieces, salt and the daun kesum and let it simmer over low heat until a boiling point.
In a bowl, add the needed amount of noodles and all the garnishing/topping ingredients as well as 1/2 tbsp or 1 tsbp otak-otak.
Serve immediately while the soup is still hot.