STUFFED FISH

Let me post a Malaysian style of stuffed fish.


STUFFED FISH
Ingredients:
2 hardtail mackerel

Spice Paste:
3 fresh red chilies
5 dried chilies
10-12 shallots
2 pips garlic
1 tbsp coconut scrappings
1 tsp salt
1 tsp sugar
1/2 tablespoon tamarind pulp, soak in 1/4 cup water, extract juice and discard pulps
1/4 cup oil

Method:

1. Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish. Remove the intestines and the gills.. Clean rub salt inside as well as out side the fish,and keep aside.

2. Blend the spice paste with a mini food processor or use mortar and pestle to pound the flavoring paste.
3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.

3. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.
4. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately
5 You can also grill the fish.


Thanks To The Net And Owner For The Picture: