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Pan Fried Fish Stuffed with Chilli Paste

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I love this and have long wanted to do but of course don’t know how or where to start.  So happy I chanced upon this posted by Wiffy of Noobcook.  I love visiting her blog for homely and easy to prepare dishes.

Recipe source: Noobcook


Ingredients
(Serves 3-4)

- 6 whole selar fish, cleaned and de-gutted (we asked the fish monger to clean the fish for us)
- 10 chilli padi (bird’s eye chilli), stalk removed (no need to deseed; adjust to your preference)
- 6 shallots, peeled
- a small piece of toasted belacan
- sea salt
- cooking oil



Directions: You may wish to pop over to Noobcook’s blog for the step-by-step photos

Step 1: Place shallots, chilli padi and belacan in a blender. We actually place a bit too much shallots in this attempt so in the written recipe above, I halved the quantity which we think will be better.

Step 2: Whizz till the chilli paste is well combined.

Step 3: Make two slits along the back shoulder of the fish to form two deep pockets.

Step 4: This is what the fish with the slited pockets on the back looks like. Dab the fish dry with a paper towel and rub some sea salt all over the skin.

Step 5: Stuff the pockets with the chilli paste you prepared in step 2. My mum said not to be greedy and over-stuff the fish or else they will spill out during frying.

Step 6: Heat cooking oil in wok and when the oil is sufficiently hot, add the fish and shallow fry on both sides till golden brown. Serve with warm white rice.

Read more at YUMMY BAKES


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