Friday, March 12, 2010
Ikan Sumbat, Spice Stuffed Mackeral
I decided to go down the Malaysian path since there was still quite a bit of chicken curry left from the previous night. A favourite childhood dish of mine, I remember very vividly how I would demand 3 fish just for myself :) You may use the paste for a larger fish and bake it in the oven or grill over the bbq.
There will be a few more Malaysian dishes on the way so stay tuned. I served this dish with a delicious spicy sweet soy dipping sauce (sambal kecap) - for the recipe click HERE.
P.S Sardine can be a great substitute.
serves 4 as part of a Malaysian meal
5 mackeral, gutted and made a few slits on each side of the fish
10 dried chilies, soaked in hot water til soften, seeds removed
10 candle nuts, chopped (brazil nuts and macadamia nuts are good substitute)
3 garlic cloves, chopped
1 lemon grass, chopped
3 tbs of tamarind paste
a small piece of shrimp paste, toasted (best wrap it in foil and toast over an open flame)
salt to taste
Pound all spices til you get a fine paste, add in the tamarind paste and season with salt.
Stuff spice paste into all cavities and cuts of the fish.
Fry fish in batches til golden.
Serve immediately as part of a Malaysian meal.
I normally serve this wth sambal kecap.