Recipe Ingredient
- 5 medium sized of cencaru fish
- Wet rempah paste:
- 3 tbsp chilli paste
- 3in old ginger
- 2 red onions
- 5 pips garlic
- 3 stalks lemongrass
- 1/2 cup water
- 1 thumb-sized turmeric leaf, thinly sliced
- 1 freshly grated coconut, just the white part
- 4 candlenut, pounded
- 1 slice (square) dried shrimp paste/belacan, baked, pounded
- 2 tbsp tamarind paste, mix with 1/2 cup of water)
- salt and sugar to taste
Instructions
- Blend the wet rempah ingredients till fine. Then stir-fry until fragrant for 6 minutes.
- Add the tamarind juice, candlenuts, dried shrimp paste, grated coconut, salt and sugar.
- Keep stirring until the paste is very dry.
- Lastly, add turmeric leaf.
- Then stuff the paste into the fish and deep-fry until golden brown for 6-8 minutes. (If using an oven, set the temperature at 160 degrees Celcius and bake for 10 minutes.)
