Ingredients:
 | 600g cooked thick rice vermicelli
|
| 1kg mackerel |
| 2tsp salt
|
| 1 coconut, grated for 8 1/2 cups
coconut milk |
| 15 shallots, sliced
|
| 3 cloves garlic |
| 10 stalks polygonum leaves
|
| 1 wild ginger flower, split |
| Wild ginger stem, smashed
|
| 4pcs tamarind skin |
| 2 tsp salt
|
| 1 tsp sugar |
To blend :
| 15 dried chillies, soaked
|
| 1 tsp black peppercorns |
| 1 inch galangal
|
| 1 inch turmeric root |
| 1/2 inch ginger |
Garnish :
| 2 cucumbers, soft centre discarded,
peeled and shredded |
| 300g beansprouts
|
| 8 long beans, chopped |
| 5-6 stalks polygonum leaves, stalks
discarded |
| basil leaves |
| mint leaves
|
| 1 wild ginger flower, sliced |
|
Preparation: Season fish with salt and leave for 15mins. Steam, flake and
blend coarsely with coconut milk, one third at a time. Put fish and coconut mixture,
blended ingredients, shallots and garlic in pot and boil. Lower heat and simmer for
10mins, add polygonum, wild ginger, tamarind, salt and sugar and simmer for 20mins,
stirring frequently. Place noodles in serving bowls, garnish and pour gravy.
|
