Ikan Sumbat (Stuffed Fish)
Ikan Sumbat (Stuffed Fish)
Try this quick and easy Malaysian seafood recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 3 servings
Ingredients
  • 3 Large Selah / Cincaru [Scad]
  • 3 tablespoons Grated Coconut
  • 2 Asam Keping [Dried Tamarind]
  • 2 teaspoons Belacan [Shrimp Paste]
  • Salt & Sugar
  • Banana Leaf
  • Aluminum Foil
  • To Blend
  • 10 Red Chilli
  • 6 Shallot
  • 3 Garlic
  • 1 inch Ginger
  • 1 inch Fresh Turmeric
  • 1 inch Galanggal
  • 2 Lemongrass
Method
  1. In a hot wok add some oil. Fry up the belacan till fragrant then add in the rest of the blended ingredients
  2. When all the liquid in the paste is evaporated and fragrant then add in the grated coconut. Season
  3. Slit the fish length ways on both sides not all the way through (like a pocket). Stuff the mixture into the pockets made
  4. Wrap with banana leaf and aluminum foil then bake in the oven or over and open flame
  5. Cooking time would depend on the size of the fish. Best way to check is piercing it with a wooden skewer all the way through, if it goes through easily then it’s cooked
  6. Unwrap and serve

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