Recipe Ingredient
- 5 pieces horse mackerels(ikan cencaru)
- 1 tbsp salt
- 1 tsp pepper
- 3-4 tbsp oil
- Sambal spices:
- 12 shallots
- 3 cloves garlic
- 5 dried chillies
- 12 red chillies
- 3 slices galangal
- 1 tsp belacan stock granules
- 20g dried prawns
- 1 stalk lemon grass
- Seasoning:
- 1 tbsp tamarind pulp mixed with 3 tbsp water and squeezed for tamarind juice
- 2 kaffir lime leaves, finely shredded
- 1 tbsp fish sauce
- 2 tbsp sugar
Instructions
- Clean the fish and make slits on each side of the fish´s backbone to open up pockets on the back. Rub salt and pepper all over the fish.
- Place all sambal spices in a food processor. Blend ingredients into a paste. Remove from the food processor and add seasoning to combine. Heat oil in a nonstick saucepan and sauté the spice paste until fragrant. Dish out and leave to cool.
- Stuff the paste mixture into the pockets on both sides of the fish.
- Heat enough oil in a wok until hot, fry the fish until golden brown and cooked through.
- Dish out and serve at once.
