Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish | 2 whole |
| Lemon | 1 |
| Salt | To taste |
| Bay leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Thai basil | 1 bunch |
| Ground pepper | To taste |
| Chicken stock powder | To taste |
| Seasoning powder | To taste |
| Tamarind water | To taste |
| Water | 2 cups |
| Sliced ingredients: | |
| Red shallots | 6 cloves |
| Garlic | 3 cloves |
| Red curly chilies | 3 |
| Bird’s eye chilies | 6 |
| Ginger | 1 small piece |
| Candlenuts | 1 small piece |
Instructions
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Prepare the Fish: Clean the mackerel thoroughly and season it with salt and the juice of the lemon. Set aside to marinate.
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Sauté the Spices: In a pot, sauté the sliced shallots, garlic, red curly chilies, bird’s eye chilies, ginger, and candlenuts until fragrant and softened. Add the bay leaves and lemongrass, continuing to sauté until aromatic.
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Add Water: Pour in 2 cups of water and bring to a boil. Season with salt, ground pepper, chicken stock powder, and seasoning powder to taste. Add tamarind water and adjust the flavor as desired.
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Cook the Fish: Once the water is boiling, gently add the marinated mackerel to the pot. Cook until the fish is thoroughly cooked on both sides.
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Finish with Basil: Add the Thai basil to the soup, allowing it to wilt slightly before removing from heat.
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Serve: Your Kembung Kuah Asam is ready to be enjoyed! Serve hot with steamed rice for a delightful meal.
This flavorful sour mackerel soup combines the freshness of herbs and the tanginess of tamarind, creating the ultimate dish that is both comforting and delicious.