Sunday, 8 April 2012

Ikan Cencaru Sumbat

2 pcs cencaru - Clean and cut open the back
1 tsp turmeric powder
1 tsp tamarind paste
1 tsp lime juice
1 tsp sugar
Salt to taste

Make into chilli paste (blended)
5 dried chillies
3 red chillies - removed the seed
1 tbsp belacan (shrimp paste) granules
3 candlenuts
4 pcs onion
3 garlic
1/2" ginger

1. Rub fish with turmeric powder and salt. Keep aside
2. Heat 1 tblsp oil, add chilli paste. Stri fry until fragrant
3. Add tamarind, lime juice, sugar & salt to taste. Continue stir fry until dry. Remove from wok.
4. Stuffed the sambal into the fish.
5. Deep fry the fish until cook, slowly turn the fish to avoid breaking. Dish out
6. Served while it's still hot

Note: Fish can also be grilled or baked

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