We normally buy Hardtail Scad Fish (Cencaru) for this recipe. However, you can also use Indian Mackerel Fish (Kembong) or this fish below which I do not know its name lol, equally delicious. When you buy the fish from market, just get the fishmonger, just ask them to slit the back of the fish on both side.
Normally it is quite messy to fry this stuff sambal fish. Freak not, you can also use oven. Wrap the fish in banana leave or aluminium foil. Cook it at 180°c for 15-20 minutes depending on the size of your fish.
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| Cooked Sambal |
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| Stuff the sambal into pocket of the fish |
You may find lots of different recipe for this, but I have been following my late mother in law's recipe but I still think she definitely cooked better than me.
Some recipe will use tumeric, lemmongrass and ginger which is totally up to your preference.
Ingredients
Fish of your choice
Blended chilli paste*
Handful of Tamarind : 1/2 medium bowl of tamarind juice
4 teaspoon sugar
1/2 teaspoon salt
Cooking Oil
To blend:
A medium bowl of dried chilli, cut, wash, soak with hot water
8 small onion, cut to pieces
5 garlic, cut to pieces
1" Shrimp paste
Put some water and bil oil
Method
Heat up wok, pour in oil
Then fry the blended paste till fragrant
Add in sugar, salt and tamarind juice. Taste it if needed just add these 3 items accordingly.
The blended paste will be deeper in color
Scoop up and put in a bowl
Once cool down, stuff the cooked chilli paste into the pocket of the fish
Heat up wok, pour in oil
Fry the fish
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