Grilled Mackerel Padang Style
Ingredients
- 5 mackerel fish
- 1 packet instant coconut milk
- 1 stalk lemongrass (smashed)
- 5 kaffir lime leaves (remove veins)
- Salt to taste
- Stock powder to taste
- Sugar to taste
Spice paste
- 20-25 shallots
- 5 garlic cloves
- Thumb-sized piece of ginger
- Thumb-sized piece of turmeric
- 7 bird's eye chilies
- 5 curly chilies
Preparation
Grind the spice paste ingredients into a smooth paste.
Mix the instant coconut milk with 500ml of water and cook until it slightly boils.
Add all ingredients except the fish, including the spice paste, lemongrass, and lime leaves, and cook until fragrant, then adjust seasoning to taste.
Add the mackerel fish and simmer until the spices are absorbed and the liquid reduces.
Grill the fish over charcoal fire until done.
Serve immediately.
