Malaysian Stuffed Fish with Coconut
Ingredients
- 2 cencaru fish or similar
- 1 bowl grated coconut
- 7 bird's eye chilies (adjust to taste)
- 4 shallots
- 1-inch piece ginger
- 1 stalk lemongrass, sliced
- A little turmeric powder
- A little shrimp paste
- Sugar
- Salt
- Seasoning powder
- Tamarind juice
Preparation
Split the back of the cencaru fish and clean it. Rub the fish with salt and turmeric.
Pound the bird's eye chilies, shallots, ginger, shrimp paste, and grated coconut. Then add lemongrass. Finally, add salt, sugar, seasoning powder, a little tamarind juice, and turmeric powder; mix until well combined.
Stuff the pounded mixture into the back part of the fish that was split.
Heat enough oil. Fry the fish until crispy.
Ready!
Notes
This dish is popular during Ramadan.
