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Lauk Singgang Fish

  • Serves 2-4
  • Easy

Call it nostalgia or biasness if you like, but simple home-cooked meals always hit the right spot for me!


How old were you when you started cooking? 10 years old

Personal wish related to cooking: I wish that my life story as a Chef would inspire the younger generation to love cooking and passionate to be chefs, eventually making it a career.

Chef Amri Bin Abdul Azim , Chef and Owner Le Steak Singapore


  • 2 ikan selar (mackerel)

    3 cloves garlic, thinly sliced

    5cm blue ginger, sliced

    2 stalks lemongrass, lightly bashed

    3 pcs chilli padi, sliced half

    2 pcs green chilli, sliced half

    5cm fresh turmeric, sliced

    1 tsp turmeric powder

    50g assam paste, mixed with 600ml water

    5cm ginger, sliced

    1 pcs red onion, sliced

    2 stalks coriander leaves

    50ml water

    Salt to taste


    1. Chop all ingredients and prepare assam juice.
    2. Heat up pan.
    3. Add fish and all ingredients, except turmeric powder and salt.
    4. Add 200ml assam juice.
    5. Simmer for 15mins.
    6. Add a spoonful of assam juice to prevent fish from drying as it simmers.
    7. Add the remaining assam juice, turmeric powder and salt.
    8. Bring to boil.
    9. Simmer for another 5 mins.
    10. Ready to serve.