Stuffed fried ikan cencaru or torpedo scad

Name: Stuffed fried ikan cencaru or torpedo scad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: en
Ingredients: 10 dried chillies, washed and pre-soaked in hot water.5 red chillies,; 6 onions,; 5 young kaffir lime leaves,; 4 stalks of lemon grass,; 10 g of belacan ( dried shrimp paste),; 15 g of tamarind paste,(soak in 1/4 of water to have the juice); 1/2 teaspoon of salt,; 1/2 teaspoon of sugar,; 2 tablespoons of oil for frying the ingredients, and; oil for frying the fish.

Main Dish

4 servings

15 min

Very Easy

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Ingredients

Number of serving: 4

10 dried chillies, washed and pre-soaked in hot water.5 red chillies,

6 onions,

5 young kaffir lime leaves,

4 stalks of lemon grass,

10 g of belacan ( dried shrimp paste),

15 g of tamarind paste,(soak in 1/4 of water to have the juice)

1/2 teaspoon of salt,

1/2 teaspoon of sugar,

2 tablespoons of oil for frying the ingredients, and

oil for frying the fish.

Preparation

Cut the dried chillies, red chillies, onions, lemon grass and the kaffir lime leaves into small sizes.
Put all the cut ingredients in a blender, pour in the tamarind juice to blend until all the ingredients were fine.
Strand the extra liquid from the blended ingredients.
In a prying pan, heat up the two tablespoons of oil, fry the ingredients until fragrant.
Leave a side and let cool. Wash the fish and pat dry.
Fill in the fried ingredients into the slide open backs and the stomachs of all the fishes.
Heat up enough oil for deep frying the fish. Fry the fish in low fire until golden brown.
Serve hot.

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