Wednesday, August 19, 2009

Sambal Stuffed Selar

10 Selars
90g chilli padi
250g small onions
2 slices of belacan

Step 1 Blend the chilli padi using a blender.

Step 2 Cut belacan into pieces and blend together with the chilli.

Step 3 Pour 2 serving spoons of cooking oil into wok. There is no need to preheat the oil.

Step 4 Stir fry sambal paste over medium low heat for 5 minutes.

Step 5 Make a deep cut in the fish's belly and another less deep cut at the top part of the fish. Do this on both sides.

Step 6 Let the paste cool, then stuff the Selar with the sambal paste through the cuts and gill cover.

Step 7 Pour cooking oil into wok (such that ½ of the fish will be submerged in oil) and heat it up.

Step 8 Fry fish over medium fire until fish is golden-brown.