INGREDIENTS

  • 4 pieces of Mackerel steaks (125g each)
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 10 lady’s fingers
  • 2 tomatoes (cut into quarters)
  • 2 tbsp assam paste
  • 2 lemongrass stalks
  • 1 ginger flower bud (sliced)
  • 1 cup laksa leaves
  • Salt to taste
  • Sugar to taste
  • 3 tbsp oil
  • 300 ml water (add more if need)
  • Oil for frying mackerel

Spice paste:

  • 5 tbsp dried chilli paste
  • 8 shallots
  • 3 garlic cloves
  • 20g sliced galangal (blue ginger)
  • 2 stalks lemongrass (chopped)
  • 10g belacan
  • 4 candlenuts

STEPS

  1. Marinate 4 pieces of mackerel steaks (around 125g each) with 1 tsp turmeric powder and 1 tsp salt, for 30 minutes
  2. Deep-fry marinated mackerel until lightly browned, drain and set aside
  3. To a food processor add all the ingredients listed in the spice paste, blend until you get a paste.
  4. Heat 3 tbsp oil in a wok pan, add spice paste and saute until fragrant
  5. Add 300 ml water (add more if need), 2 lemongrass stalks, 10 lady fingers and 2 tbsp assam paste
  6. Mix well and bring to boil, then add 1 ginger flower bud (sliced), 1 cup laksa leaves and 2 tomatoes (cut into quarters)
  7. Add in fried mackerel steaks, simmer for another 1-2 minutes. Add salt and sugar to taste
  8. Garnish with sliced ginger flower bud

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