• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 5 pieces horse mackerels(ikan cencaru)
  • 1 tbsp salt
  • 1 tsp pepper
  • 3-4 tbsp oil
  • Sambal spices:
  • 12 shallots
  • 3 cloves garlic
  • 5 dried chillies
  • 12 red chillies
  • 3 slices galangal
  • 1 tsp belacan stock granules
  • 20g dried prawns
  • 1 stalk lemon grass
  • Seasoning:
  • 1 tbsp tamarind pulp mixed with 3 tbsp water and squeezed for tamarind juice
  • 2 kaffir lime leaves, finely shredded
  • 1 tbsp fish sauce
  • 2 tbsp sugar


  1. Clean the fish and make slits on each side of the fish´s backbone to open up pockets on the back. Rub salt and pepper all over the fish.
  2. Place all sambal spices in a food processor. Blend ingredients into a paste. Remove from the food processor and add seasoning to combine. Heat oil in a nonstick saucepan and sauté the spice paste until fragrant. Dish out and leave to cool.
  3. Stuff the paste mixture into the pockets on both sides of the fish.
  4. Heat enough oil in a wok until hot, fry the fish until golden brown and cooked through.
  5. Dish out and serve at once.

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