Spicy Stuffed Fish

This dish is  served with a delicious spicy sweet soy dipping sauce (sambal kecap).

Ingredients

• 6 Torpedo Scads Fish (Ikan Cencaru)
• Banana Leaf for wrapping
• ♥♦♥♦Stuffing Ingredients: 5 Dried Chilies - soaked and remove seeds
• 5 Red Chilies
• 2 Onions
• 1 Garlic
• 1 thumb size Turmeric
• 3 Candlenuts
• 3 Lemon Grass
• 1 piece Belacan
• Generous amount of Tamarind paste mixed with water Salt and Sugar to taste

Directions:

Remove fish scales, clean and cut a small pocket along both sides (away from the stomach) of the fish.

Grind all the stuffing ingredients above till fine.

Stir fry until fragrant.

Then, add the tamarind juice, salt and sugar.

Keep stirring until the paste is very dry.

Stuff paste into the side of fish.

Wrap the fish body in Banana Leaf.

Grill the fish.

Serve with Steamed Rice.

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