Sugar, black pepper, fish sauce, seafood stock powder, cooking oil.
1 shallot (finely chopped).
3 cloves of garlic (finely chopped).
Chilli (optional).
Instructions.
Drain and rinse well the mackerel.
Heat cooking oil in the frying-pan over medium low heat, add the fish and fry well on the both side until golden.
Soak tamarind pulp with warm water for about 30 minutes, then push through a sieve and discard solids.
Heat cooking oil in the sauce pan over medium low heat, add shallot and garlic, fry well until golden, add tamarind liquid, sugar, fish sauce, black pepper, seafood stock powder, chilli (if you like spicy). Mix well and bring to a boil until the sugar is dissolved.
Then add the fried fish into the sauce pan, braise until the sauce is thickened a little.
