Name: Ikan Singgang (East Coast Fish Broth)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 3 slices asam gelugor; 2.5-cm (1-inch) knob galangal, peeled; ¼ tsp turmeric powder; 1 clove garlic, peeled; 1 fish stock cube; 4 Spanish mackerel steaks or other preferred fish, total about 300 g (11 oz); Salt, to taste; 1 litre (32 fl oz / 4 cups) water; 2 bird’s eye chillies, or to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This fish broth is a favourite among the Malays living along the East Coast of Malaysia. The simplicity of this dish belies the explosion of flavours that will hit you especially if you bite into the bird’s eye chillies. There’s not much to this recipe and I highly recommend that you try this at least once. Sometimes, easy dishes are the most tasty.