Friday, June 4, 2010

Stuffed fried Ikan Cencaru or Torpedo Scad

Went to Tesco hypermarket this morning for sundry shopping.  Bought four of the ikan cencaru or torpedo scad, decided to cook Fried Stuffed Ikan Cencaru . At the same time bought some of the ingredients for cooking the fish as well.

The ingredients.

10 dried chillies, washed and pre-soaked in hot water.
5   red chillies,
6   onions,
5   young kaffir lime leaves,
4   stalks of lemon grass,
10 grams of belacan ( dried shrimp paste),
15 grams of tamarind paste,(soak in  1/4 of water to have the juice)
1/2 teaspoon of salt,
1/2 teaspoon of sugar,
2 tablespoons of oil for frying the ingredients, and
oil for frying the fish.

Cut the dried chillies, red chillies, onions, lemon grass and the kaffir lime leaves into small sizes.Put all  the cut ingredients  in a blender,pour in the tamarind juice to blend until all the ingredients were fine. Strand the extra liquid from the blended ingredients. In a prying pan, heat up the two tablespoons of oil, fry the ingredients until fragrant.  Leave a side and let cool.
Wash the fish and pat dry.  Fill in the fried ingredients into the slide open backs and the stomachs of all the fishes.
Heat up enough oil for deep frying the fish. Fry the fish in low fire until golden brown. Serve hot.