Steamed Kembong / Mackerel with Air Asam (Tamarind Sauce)

This was one of the dishes we had tonight. It has been a long time ago when I last made this dish. I found fresh mackerel sold by the fishmonger today so I thought it will be good to steam it right away.

INGREDIENTS:
Fresh Mackerel / Kembong
Ginger & Garlic - pounded
Black pepper - freshly grounded
1 Lemongrass - sliced
Salt

METHOD:
1. Rub fish with salt & pounded ingredients.
Place in a plate & steam above rapidly boiling water for 10 minutes.

2. Serve with Air Asam (Tamarind Sauce).
Recipe posted earlier here.