Okay! I think this must be Kerabu crazy week because just within a few days of posting my previous blog about Battered Fish and Mango Kerabu, I've come up with another Kerabu dish. Frankly, I think, Kerabu to the Malays is a lot like what Salad is to the Westerners; an assortment of uncooked vegetables tossed in some kind of dressing. And eating fresh vegetables gives me the feel good factor unlike that of a naughty boy indulging on a bucket of greasy fried chicken! Well, frankly, I am that little boy once in a while!
But today being Saturday meant that all the fresh vegetables that I could probably need to make this kerabu would be sold at the morning market. Of course, kerabu is quite tedious to prepare especially with all the slicing and chopping, but the end result is super!
- 1 large mackerel, cleaned
- 4 spring onions, sliced diagonally
- 1 handful parsley leaves, roughly chopped
- 1 handful mint leaves, roughly chopped
- 5 red birds eye chili, sliced
- 5 shallots, sliced
- 2 ginger torch buds, sliced
- 2 stalks lemon grass, sliced
- Juice from one large lime*
- 2tbs fish sauce*
- 2tbs grated palm sugar*
Season the fish with salt and turmeric and fry until cooked. Set aside to cool completely then flake the flesh with a fork. Discard the bones and reserve the flaked fish flesh.
Mix all the ingredients marked (*) until the sugar is diluted. Then simply put the rest of the ingredients, including the fish and toss well with the fish sauce mixture. Serve immediately to get the freshness of the vegetables!