Fried Stuffed Fish
posted in Fish and other SeaFood recipes |The horse mackeral is suitable to stuff with spicy ingredients at both sides of fish for frying or grilling. The fish has a hard skin on its lower part towards the tail. Before eating remove the hard skin.
Ingredients:
300 gm horse mackeral (cencaru)
4 dried chillies
4 shallots
1 pip garlic
1 candle nut (buah keras)
1 tablespoon belacan powder
1 stick lemon grass (serai)
1 teaspoon tamarind paste mixed with 2 tablespoon water
salt and sugar to taste
Oil for frying
Method:
Slit fish along both sides of the fins. Season with salt. Soak the dried chillies in hot water. Slice the lemon grass or serai. Mince or pound together dried chillies, shallots, garlic,candlenut,lemon grass and shrimp powder or belacan powder. Heat 2 tablespoon oil and fry the chilli mixture until fragrant and oil appears. Add tamarind juice, sugar and salt. Simmer till almost dry. STuff fish with fried mixture along the slit. Heat a wok until very hot, add enough oil to deep fry fish until almost crisp and cook with a nice aroma. Serve with rice.
