Tuesday, July 8, 2008
Torpedo Fish stuffed with spicy chilli
If u can't do yourself, try to ask yr fishmonger to make 2 slits on the back of the fish, not all the way through, so that u are left with 'pockets' on both side of the fish. This is where u put the stuffing later.
2 fistfuls of dried red chillies, cut diagonally to remove some seeds and soaked to soften
1/4 cup of dried shrimps - soaked to soften
5 cloves of garlic
a few slices of ginger
1 tbsp of tumeric powder
1 tbsp of belacan (shrimp paste)
Blend all the above ingredients in a food processor. Try not to add a lot of water. It has to be thick. Then, mix abt a fistful of tamarind into the paste and mix well.
Season with salt and sugar.
Stuff the chilli paste into all the slits and opening of the fish. Rub some onto the body as well. Cover with plastic wrap and chill in fridge for abt 1 hour. Fry in a wok of oil, on both sides till crispy. Coat the fish with the hot oil as u fry. Serve..