I did mention before that I am hopeless with fish. If I want to eat fish, I eat out. I have cooked fish before but I don't do it often.
One day, I was hankering for stuffed ikan cencaru. So I bought two from Aeon. In the kitchen, I played fish surgeon. Why fish surgeon? Because I had to make incisions on the back of the fish. To me, it was no easy task. Maybe my knife is not sharp enough. But I managed.
I have done this before and somehow I felt that I did a better job the first time. My second attempt in 3 years was rather pathetic. But at least the fish was still in one piece 😛
As they say, practice makes perfect and I reckon I should fry fish more often. It's a nice change from eating chicken. Yes, I want more fish.
Fried Stuffed Cencaru
Recipe source : Adapted from Sajian Istimewa Shariah Abdullah (page 20)
- 2 ikan cencaru, make 2 slits at the back
Spice paste (pounded) :
- 6 shallots
- 3 cloves garlic
- 3 tbsp chili paste
- 1 lemongrass
- 2 candenuts
- 1/2 inch ginger
- 1 tsp belacan
1. Stuff pounded spice paste into the slits at the back of the fish. Stuff remaining spice paste into the abdominal cavity.
2. Fry fish until cooked.