fried kembung with assam sauce. fried fish with cili padi sauce and fried fish with soy sauce and grilled pari/stingray sambal.Ingredients
2 (abt 300g) Cencaru/Torpedo Scad Fish -de-gut, keep the hard skin on top and and make incisions on both edges.
1 tsp turmeric/kunyit powder
Banana leaves - 2 or 3 large pieces.
1 tbsp dried chilli paste
3 shallots - sliced thinly
1 lemon grass - shredded
1/2 tsp belacan/shrimp powder
2 tbsp oil
Salt for taste (use sparingly)
Rub turmeric and salt all over the fish and keep aside.
Into heated oil, fry shallots and lemongrass with chilli paste till aromatic and oil splits.
Add belacan powder and season with salt.
Stir to combine in, remove and cool down.
Stuff fish with the sambal. In between the incisions.
Lay banana leaves on a baking tray and put fish on top.
Gently wrap (not so tightly)
Grill at 175C for about 50 mins.
(Note; turn to cook on both sides)
Serve with lemon/lime wedges.
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