INGREDIENTS
Horse mackerel 4-6,medium,slit along both sides of back bone
Salt 1 teaspoon
Tamarind pulp 1 teaspoon,mixed with 2 tablespoon water and strained
Kaffir lime leaves 2,finely sliced
Cooking oil for shallow-frying
INGREDIENTS TO BE GROUND
Shallots 6-8,peeled
Garlic 3 cloves,peeled
Dried prawn (shrimp) paste (belacan) 2.5 x 2.5 x 1 cm piece
Lemon grass 2 stalks
Dried chillies 4,seeded
Turmeric 5 cm knob,peeled
Salt 1/2 teaspoon
Cooking oil 2 tablespoon
METHOD
- Rub fish with salt and set aside
- Place ingredients to be ground into a blender.Add 2 tablespoon water or more if required and blend until fine.Combine gerund ingredients and tamarind juice in a saucepan. Over low heat,stir for 8-10minutes or until fragrant.
- Stir in lime leaves,then remove from heat and allow sambal (chili paste) to cool.Stuff fish,including stomach cavity,with sambal.
- Heat sufficient oil foe shallow-frying in a wok.Lower in fish and cover wok.Fry fish on both sides until just cooked through.
