Mackerel Fish Tom Yum Soup

Ingredient
2 mackerel fish, halved, cleaned, bones removed from stomach, bony part of gills removed
Tom Yum Paste, 1 Tbl
1 stalk lemon grass, smashed
2 onions, quartered
2 garlic cloves, smashed
2 slices old ginger
1 li water
1/2 t tamarind paste
1 tsp tumeric powder
3-4 Tbl fish sauce
Stem of Napa Cabbage (i.e omit the leafy part), sliced
Sugar, salt to taste

Method
Bring pot of water to a boil.
Add all the ingredients except the mackerel.
Simmer for 10 minutes or until the vegetables are tender.
Add mackerel and simmer for 5 min.
Fire off, leave mackerel to steep for another 10 minutes.
Before spooning into a bowl, add sugar and salt and adjust to taste.
Serve with freshly steamed rice.

Remark
The soup and napa cabbage both taste delicious, but be careful spooning out the fish. The fish flakes easily and bony spikes such as from the head may fall into the soup.
Napa cabbage is the long variety or version of cabbage. I think I would prepare this dish again as it is an easy and simple way to cook fish in a hurry.