By Margarita Lee
Ingredients A
4-6 Kembong Fish or Mackerel,
3 Tbsp fish sauce
1 tsp ikan bilis/anchovy seasoning powder
Salt and sugar to taste
Ingredients B
8-10 pcs tamarind peels
5 pcs Kaffir lime leaves
6 – 8 pcs dry chillies (Soak in hot water and remove seeds)
4pcs lemongrass (bruised)
1 bunga kantan, sliced lengthwise
6 shallots (peel and bruised )
10g belacan (slightly toasted)
1.2 L water
Method
- Remove the gut of Kembung Fish, rinse and pat dry
- Heat up a pot of boiling water, add all the ingredients B, simmer for 15 minutes.
- Add fish and let it simmer for 10 minutes or until fish is cooked.
- Mix in fish sauce, salt and sugar to taste.
- Serve hot with rice.