3 clean Boston Mackerel(fish) ,cut into 1/2 each
1 stalk bunga kantan (ginger torch) sliced thin on the bulbs only
2 sprigs daun kesum,washed
1 medium onion,peeled and cut
2 tomato,washed and cut quarter
3 kaffir lime leaves (daun lime purut)
4 tbsp sambal-belacan-paste ,more if you like spicy
2 tbsp tamarind powder, more if you like sourness
2 cups water
2 cubes ikan bilis(anchovies) or shrimp
sugar to taste
salt to taste
4 tbsp oil
1:Heat large skillet or wok with oil and sambal-belacan-paste at medium high heat. Then pour in the water ,tamarind powder and add in ikan bilis cubes.When the stock is rolling boil,add in daun kesum(laksa leaves) ,bunga kantan(ginger torch),kaffir lime leaves,onion and tomato for 3-5 minutes.
2:Lastly add in mackerel(ikan kembung) into the stock,cook for 1-2 minutes .Do not over cooked the fish.Check the seasoning.Add sugar and salt to your taste before remove from the heat.
3:Serve warm with rice.