Spicy Stuffed Fish

Ingredient Quantity Notes
Fresh turmeric 10 g
Fresh ginger 20 g
Desiccated coconut 50 g
Salt To taste
Sugar 1 tsp
Kaffir lime leaves 5 pcs Deveined and shredded
Torpedo scad fish (Ikan Cencaru) 6 pcs Slit on the back along the bone
Oil 50 g Extra for rubbing
Dried chili 20 g Deseeded and soaked in hot water
Fresh red chilies 70 g Deseeded
Bird's eye chilies 2 pcs
Shallots 100 g
Garlic 20 g
Fresh lemongrass 2 stalks White part only
Onion 80 g Quartered
Shrimp paste (belacan) 10 g
Torch lilies (bunga kantan) 2 stalks Cut in half
Galangal 10 g

 

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