Sunday, May 22, 2011

Sisip Ikan Cencaru(Hardtail Scad Fish)


When buying this hardtail scad (ikan cincaru)fish, I'll ask the fish monger to peel off the skin for me.Some people like to fry it with the skin on, but not for us.My mom always make this dish,it's one of our favourites.She called this Ikan Cili Garam.Some Nyonya restaurant will serve this dish too.Let's see what you need for this dish.

Ingredients:
2 hardtail fish(ikan cincaru)
Oil for frying

Chili paste(cili garam):
4 fresh chillies
8 shallots,peeled
3 cloves garlic
some salt and sugar to taste.

Method:
Cleaned the hardtail fish, rub some salt and leave it for 5 minutes.
Pound all the chillies,shallots and garlic.
Add salt and some sugar in the chilli paste.This paste we called it cili garam.
Wash the hardtail fish,pat it dry,then at the back of the fish cut a slit.
Stuff the chillie paste into the slitted fish.
Heat oil in a pan,fry the hardtail fish until cooked.
Dish up onto a plate , add some oil from the frying fish.
Add soy sauce and serve.






6 comments:

Nava.K said...

This is lovely and I have made it many times although I don't remove the hard skin, esp for grilling or baking.

Angie's Recipes said...

My mom likes to prepare the same for the suppers in summer time! Very appetizing!

Jeannie said...

I used to fry this but I add dried shrimp to the chilli paste before stuffing...so yummy! Cleaning up the kitchen puts me off though so seldom cook already:P

Anncoo said...

My grandma used to fry this too especially with sambal chilli stuffing. So shiok!

Mehjabeen Arif said...

WOW.. Love the flavors..

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Pete said...

One of my favourite fish. Sumbat sambal, nice!