3-Step “Singgang” Mackerel
A classic hot and sour fish soup from Malaysia’s east coast.
Good to Know
Want to make this an even more wholesome meal? Add in baby corns, some cabbage and long beans.
|4||whole mackerel (ikan kembung), gutted and cleaned|
|2||red chillies, blended|
|3||bird’s eye chillies, blended|
|2 cm||turmeric, blended|
|1 cm||ginger, blended|
|2 piece||tamarind peels|
|2 stalks||lemongrass, crushed|
|2 cm||galangal, sliced thinly|
|10||laksa leaves/kesum leaves|
|2 cubes||MAGGI® Ikan Bilis Stock Cube|
|red chillies, thinly sliced for garnish|
Fill your pot with water and add the red chillies, bird’s eye chillies, turmeric and ginger. Bring it to a boil.
- Next, add in the tamarind peels, lemongrass, galangal, laksa leaves and MAGGI® Ikan Bilis Stock Cube. Let it simmer for a bit.
- Finally, add in your mackerel and continue to let it simmer until your fish is cooked thoroughly. Serve and garnish with sliced red chillies.
- You can choose to serve it over steamed rice or with rice on the side, as preferred.