Ikan Cencaru Sumbat
Our Cencaru Sumbat is a simple recipe that garners great results! Paying attention to cleaning and cutting the fish well is key. Then you’re left with simply blending the stuffing before putting it all together. So good!
Prep Time
Cook Time
Total Time
Type
Quick & Easy
Difficulty
Novice
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Ingredients
| 2 Hardtail Fish (Ikan Cencaru) | |
| 1 Big Red Onions | |
| 4 Cloves Garlic | |
| 1 Lemongrass | |
| 1 Inch Ginger | |
| 3 Fresh Chillies | |
| 8 Chilli Padi | |
| 2 Tsp Belacan | |
| 1 Tbsp Tamarind Pulp (add 1 Tbsp water, drain seeds & pulp) | |
| 3 Tsp Salt | |
| ¼ Cup Water | |
| 2 Tsp Tumeric Powder |
Instructions
- Clean the fish, then cut it first removing the guts from the underside of the fish. Then carefully slice from the top along both sides of the spine/bone creating pockets.
- Lightly rub the turmeric & salt (1 tsp) all over each fish then stuff the fish with the blended sambal mix.
- Blend these ingredients - Red onions, garlic, lemongrass, ginger, chillies, belacan, tamarind paste, salt (2 tsp) & water.
- Heat some oil in a wok then gently place each fish to fry them on both sides. Remove from the wok when the fish skin is crispy.
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