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- 3 (20 oz/567g) yellowtail or chubb mackerel (ikan kembung), gutted and scaled
- 3 tbsp vegetable oil
- 4 slices asam gelugor (dried tamarind)
- 6 kaffir lime leaves
- 20 stalks polygonum (daun kesom/a.k.a. Vietnamese coriander or mint)
- 1 tbsp sugar
- 2 tsp salt
- 1 can (14 oz/414 ml) coconut milk
- 10 oz (283g) dried coarse vermicelli or 2 packets (30 oz/950g) fresh thick rice noodles**
- Garnish
- 1 small cucumber, julienned
- ½ pineapple, julienned
- 1 red onion, thinly sliced
- 2 red chilies, seeds removed and thinly sliced
- 6 stalks mint leaves, stem removed
- 12 to 15 stalks polygonum (daun kesom/Vietnamese coriander or mint), stems removed
- 2 torch ginger (bunga kantan), thinly sliced, optional
- 4 tbsp shrimp paste (hei ko)
- 1 lime, cut into wedges
- Spice Paste
- 7 dried chilies, seeded, soaked in warm water, and drained
- 3 red chilies, seeded, and cut into pieces
- 10 shallots, peeled, and cut into quarters
- 2 stalks lemongrass, bottom third only, thinly sliced
- 2 inch knob galangal
- 1 inch knob fresh turmeric, peeled
- 6 candlenuts
- ¾ inch cube belacan (shrimp paste), toasted
View Full Recipe at Roti n Rice
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