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Name: Saksak
Total time: 45 min
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 600 g Mackerel fillets; 400 ml Coconut milk; 200 ml Water; 2 stalks Lemongrass, bruised; 2 cm Galangal, sliced; 4 leaves Kaffir lime leaves; 1 tsp Turmeric powder; 2 Red chili, sliced; 1 tsp Salt; 1 tsp Palm sugar; 2 tbsp Lime juice; 2 tbsp Fresh coriander leaves, for garnish

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Indonesia45 minServes 4cooked before

Saksak

Ingredients12

Mackerel fillets600 g
Coconut milk400 ml
Water200 ml
Lemongrass, bruised2 stalks
Galangal, sliced2 cm
Kaffir lime leaves4 leaves
Turmeric powder1 tsp
Red chili, sliced2
Salt1 tsp
Palm sugar1 tsp
Lime juice2 tbsp
Fresh coriander leaves, for garnish2 tbsp

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Method

Clean the mackerel fillets, remove any bones and set aside.
In a pot combine water, coconut milk, bruised lemongrass, sliced galangal, kaffir lime leaves, turmeric powder, and salt; bring to a gentle boil.
Add the sliced red chilies and palm sugar, stirring until dissolved.
Lower the heat and carefully place the mackerel fillets into the broth; simmer for 10‑12 minutes until the fish is cooked through.
Stir in the lime juice, adjust seasoning with additional salt if needed, and remove the aromatics (lemongrass, galangal, lime leaves).
Serve the stew hot, garnished with fresh coriander leaves, alongside steamed rice.