Recipe source: Noobcook
- 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.
I am sharing this with Recipe Box 1 hosted by Bizzy Bakes