Sweet and Salty Mackerel Stew

(pic: kimchimari)

Ingredients :

20 fresh short-bodied mackerels
1 ten-inch length sugar cane
3 tbsp salt
4 tbsp dark soy sauce
half cup palm sugar
3 ripe tamarinds
1 tsp sliced coriander root
7 peppercorns
1 tbsp crushed garlic
4 tbsp cooking oil



How To Make :

1. Wash mackerel, remove gills and intestines, slit off bony gill covers on both sides, cut off the head and tail, wash to remove all slime, and place the cut head in the belly of fish.

2. Peel sugar cane, split lengthwise into several pieces, and cut as long as the diameter of the pot. Flatten and line the bottom of the pot with sugar cane, then arrange the fish in layers on the cane. Cover fish with water and add salt, dark soy sauce, palm sugar, and tamarind. Heat strongly to boiling, then reduce heat and simmer

3. Pound coriander root, pepper, and garlic together thoroughly, fry in the oil until fragrant, and add to the pot. Taste and season to obtain a sweet and salty taste and continue simmering until the liquid permeates the fish flesh. It can be kept for several days. When serving, add sliced onion, chili, and lemon juice.

Note : You also can use red snapper, climbing perch, or snake-head fish instead of mackerel.

(Source: The Best of Thai Cuisine)