Ikan Singgang

East Coast Fish Broth

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Preparation info

  • Serves


    • Difficulty


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My Rendang isn't Crispy

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.


  • 1 litre (32 fl oz / 4 cups) water
  • 3 slices asam gelugor
  • 1 fish stock cube
  • 2 bird’s eye chillies, or to taste
  • 2.5-cm (1-inch) knob galangal, peeled
  • ¼ tsp turmeric powder
  • 1 clove garlic, peeled
  • 4 Spanish mackerel steaks or other preferred fish, total about 300 g (11 oz)
  • Salt, to taste


  • Bring the water to a boil in a small pot. Add the asam gelugor, fish stock cube, bird’s eye chillies, galangal, turmeric powder and garlic.
  • Let the water return to the boil, then turn the heat to medium and simmer for 20 minutes.
  • Add the fish and simmer for another 5 minutes until the fish is cooked through.
  • Taste and adjust the seasoning, if needed. The soup should have an intense sour and salty flavour.
  • Serve hot with rice.