For the tomyam paste (blend with some water)
Dried red chilies – as needed
1 large tomato
1 large red onion
2 small lemongrass
1 inch roasted belacan/shrimp paste
Some palm sugar
¾ kg Ikan mackerel – slice, and mix together with some turmeric powder, salt and rice flour
1 tsp Maepranom Thai chilli paste
Some kaffir lime leaves
Oil as needed
Heat oil and fry the fish.
Reduce the amount of oil and tip in the tomyam paste.
Fry till oil floats and aromatic.
Now, add the Maepranom Thai chilli paste and salt.
Add fried fish and stir in.