Petitchef

Stuffed fried ikan cencaru or torpedo scad

Main Dish
4 servings
15 min
15 min
Very Easy

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.

Photos

Stuffed fried Ikan Cencaru or Torpedo Scad, photo 1Stuffed fried Ikan Cencaru or Torpedo Scad, photo 2




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