Wednesday, March 16, 2011

Grilled Fish Stuffed With Sambal


Back and forth, to and fro, fish again takes center stage in Nava K today. Fish again foodies. But assured, its not another repeated again, fish recipe (Fried Kembung Assam Sauce, Assam Curry Fish, Bengali Yogurt Fish Curry & Egg Fish Roll). Maybe, somewhat trending close to the previous grilled fish recipes, somewhat only, not really, sambal of course undeniably is the route to our Malaysian stomach. We love sambal which is basically chillies, onion, garlic, sometimes tomato and I do fancy belacan for sambal or for localising my cooking (Nyonya Fish Sambal, Ikan Pari Sambal & Belacan Fish Sambal). Grilling on the other hand, can be done in various ways. On open fire, on BBQ pit, in the oven and trust me, for those of you who don't own an oven, its not the end of the road for grilling. Get the over the stove grill, preferably a non-stick which won't cost you much (Otak--Otak, Grilled Fish In Banana Leaf & Spicy Grilled Black Pompret/Bawal Hitam). I have an oven, so logically, I should use it right? Grilled Fish Stuffed With Sambal I reckon is definitely the mouth pride to those who love fish grilled over banana leaf and in tandem with spiciness and a squeeze of lime juice or lemon juice prior to digging in. 


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. 
Lemon/lime wedges

For Stuffing/Sambal
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)

Method
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 atop the fish. 
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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7 comments:

  1. OMG looks so delicious! I want some with hot piping rice now!!

    ReplyDelete
  2. I love grilled fish, but I would prefer string ray. More flesh, no bones :P

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  3. never tried shrimp powder. does it taste like shrimp??
    . this sounds fantastic.. I'll have to try it

    Thank you

    http://jpweddingphotograpy.blogspot.com/2011/03/engagement-daysengagement-nights-where.html

    ReplyDelete
  4. i love shrimp paste...the stink shrimp.. :)

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  5. Hilda, ya, think you can try with string ray but wonders how to stuff the fish unless you wrap the fish with the sambal over the banana leaf.

    Jim - belacan does not taste like shrimp, its very strong in smell and either you like it or not.

    Queerpinkfish & Sharlot - thanks for your comments.

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  6. Shirley - hope you try and your feedback will be appreciated.

    ReplyDelete

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