Ikan Cencaru Sumbat Sambal (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring whole Cencaru fish stuffed with a spicy sambal paste, then grilled or pan-fried until golden brown and flaky. The sambal filling is a flavorful blend of chilies, shallots, garlic, and belacan.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Cencaru fish4 whole
- dried chilies15-20
- shallots5-6
- garlic3-4 cloves
- belacan (shrimp paste)1 tsp
- lemongrass1 stalk
- turmeric powder1/2 tsp
- tamarind paste1 tbsp
- sugar1 tsp
- saltto taste
- vegetable oil3 tbsp
- lime1
- cilantrofor garnish
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend with shallots, garlic, belacan, lemongrass (white part only), and turmeric powder to form a paste.
- 2
Heat vegetable oil in a pan. Sauté the chili paste until fragrant and oil separates. Add tamarind paste, sugar, and salt. Cook for another 5 minutes. Let it cool slightly.
- 3
Clean the Cencaru fish. Make deep scores on both sides of the fish. Stuff the sambal paste generously into the cavity and scores of each fish.
- 4
Heat a grill pan or a non-stick skillet with a little oil. Grill or pan-fry the stuffed fish over medium heat for about 8-10 minutes per side, or until the fish is cooked through and the skin is crispy.
- 5
Serve hot, garnished with cilantro and a wedge of lime.
