Ikan Kembong Sumbat Sambal
12-15 shallots, peeled
2 stalks lemongrass, sliced
1 inch fresh turmeric
20-25 dried chillies, soak in hot water for 10 minutes, then drain
1/4 cup oil
a tablespoon tamarind, extract juice with 1/4 cup hot water
salt and sugar, according to taste
3 ikan cencaru, or 1 medium bawal hitam
1 cup oil
Blend the shallots, lemongrass, turmeric and dried chillies finely.
Heat the oil in a wok over medium heat. Then, fry the pounded ingredients over a slow fire, turning often, until the oil rises to the surface.
Add tamarind juice and seasoning. Continue stirring for a few minutes more. The sambal should not be watery.
Clean the fish, and make a slit sideways along one side of the fish.
Spoon the sambal into the slit, but do not put too much as it’ll spill out when the fish is fried.
Heat the oil, and fry the fish on both sides till cooked.
There should be more than enough sambal for stuffing the fish. Serve the rest with rice for those who want more of the sambal.
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