4-5 ikan cencaru/ikan selar/kembung or stingray
Salt and turmeric powder for marinading
1 tsp tamarind paste (mixed with 2 tbsp water)
Some pandan leaves/banana leaf
Blended Ingredients (for stuffing)
15 dried chillies – soak till soft
3 red fresh chillies
3 cloves garlic
1 inch toasted belacan
11/2 tbsp curry fish powder
1 inch ginger
2 stalks lemongrass
3 pieces candle nut
1 tbsp tamarind paste (mixed with water to make 50 ml)
1) Clean cencaru fsh and slit on both side. Season with salt, turmeric powder and tamarind water for 30 minutes.
2) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Season with salt and sugar. Simmer till sauce thickened and colour becomes darker. Dished and set aside.
3) Meanwhile, deep fry cencaru fish till cooked and crisp. Drained and set aside. When sambal has cool completely, stuffed onto the both of the slits of the fish. Drizzle some calamansi over it and serve with Air Assam. (please refer to my homemade sauce)
Another way is to stuff the sambal to the fish and wrapped the pandan/banana leaf around the fish and baked/grill in the oven till fish is cooked through.