Rendang Asam Ikan Kembong

Ingredients:

3 pcs            Ikan kembong (Chub mackerel)

2 tbs             Tumeric powder

5 pcs            Shallots (sliced)

1 inch           Ginger (jullienned)

1 tbs             Vinegar

1 tbs             Sweet soya sauce 

1 pc              Tamarind paste (a handful) make a rice bowl of juice

1 pc              Onion  (sliced)

2 pcs             Green/red chili 

To taste         Salt, sugar and bird chili

Method:

1.  Add tumeric powder to the fish and mix well.

2.  Deep friend the fish till brown, set aside.

3.  Add one tablespoon of oil to a pan, 

4.  Add shallots, ginger and bird chili, fry till caramelized. 

5.  Add vinegar, tamarind juice and soya sauce.

6.  Add onion and green/red chili.

7.  Add in the fish, stir, and shimmer for 3 minutes with lid on.