Saturday, March 6, 2010
Fresh Mackerel / Kembong
Ginger & Garlic - pounded
Black pepper - freshly grounded
1 Lemongrass - sliced
1. Rub fish with salt & pounded ingredients.
Place in a plate & steam above rapidly boiling water for 10 minutes.
2. Serve with Air Asam (Tamarind Sauce).
Recipe posted earlier here.