5 fresh Ikan Kembong (Chubb Mackerel)
1 large Sweet Yellow Onion (sliced thinly)
Assam Pedas Paste:
1 stalk lemongrass (use white portion)
3 cloves garlic
Half inch turmeric (kunyit)
8 to 10 dried chillies (soak in hot water for about 20 minutes and drain)
Half tablespoon Belacan (prawn paste)
Add all the ingredients into a blender to form a paste or in a mortar and pound the paste.
Cleaning the fish
Start the gutting process by slipping the tip of the knife into the vent and slicing upwards away from the fish, and away from the guts — toward the head.
Now complete the cut by forcing the knife through the bony portion that lies between the pelvic fins (the ones that are paired up on the belly of the fish) and on up to the base of the lower jaw.
Remove the guts by reaching in and grabbing them right at the base of the head.
Pinch that spot and pull the whole lot out.
Thereafter scrape out the liver, which is attached to the backbone of the fish, and cut out what remains of the swim bladder, which is a whitish sac that also attaches itself to the cavity.
The fish gills will impart a bitter flavor to your fish so you will need to discard them.
Chubb Mackerel are small fish so its easier to rip them off.
Wash the gutted fish and its ready to cook.
Heat wok with some cooking oil and fry the sliced yellow onion.
Add the assam paste and mix together.
Include one to two tablespoons of tamarind juice and a teaspoon of coarse sugar.
Blend the ingredients together to a boil.
Taste and adjust the seasoning accordingly.
Transfer the cooked assam gravy and set aside.
Rub the Ikan Kembong with some sea salt.
Pan fry the Ikan Kembong until they are fully cooked and nice golden brown.
The fish is cooked once the meat turned opaque.
Transfer to a serving plate.
Add the assam pedas gravy on top of the fish.
Garnish with a generous amount of chopped cilantros and serve hot.
Check out here for more interesting fish recipes.