Serves : 6
Preparation time : 15 minutes Ingredients : 2 tablespoons cooking oil
15 dried chillies
6 cloves garlic, peeled
8 shallots, peeled
1 litre chicken stock
3 coriander roots, bruised
3 stalks lemon grass, bruised and halved
5 kaffir lime leaves
5 cm galangal, peeled and finely sliced
60ml fish sauce
8 bird's eye chillies, bruised
1 teaspoon salt
500g coriander leaves ( cilantro ), cut into 1 cm lengths |
Method :
- Heat the cooking oil and stir-fry dried chillies until crisp. Remove and drain well.
- In the same oil, fry the garlic and shallots for about 2-3 minutes or until light brown. Remove and drain well.
- Combine the fried dried chillies, garlic and shallots and grind together to a fine paste.
- Bring the chicken stock to a boil. Add the coriander roots, lemon grass, kaffir lime leaves, galangal, fish sauce, bird's eye chillies and salt. Stir well and continue to boil for about 5 minutes.
- Add ground paste and mackerel and cook for another 5 minutes.
- Garnish with coriander leaves ( cilantro ) and serve.
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