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

Method

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