To and fro, back and forth, and back to fish taking the food center stage today (Sambal Tumis Ikan Pari & Nyonya Fish Sambal). What is sambal? I told you before? Our Malaysian chilli based gravy or paste? Obviously, we need the sambal for this Grilled Fish Stuffed With Sambal. In other words, sambal is stuffed into fish and instead of frying, I baked. You can of course fry, but do not over stuff sambal in case it oozes out from fish while frying. Grilled Fish Stuffed With Sambal. Our Malaysian spicy proud house fish dish, paired alongside lime or lemon wedges (Fried Kembung Assam Sauce, Otak--Otak, Grilled Fish In Banana Leaf & Spicy Grilled Black Pompret/Bawal Hitam).
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 - slice thinly
1 lemon grass - shred
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 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.