370 grams black pomfret, washed, pat dried and innards removed
2 cups cooking oil, for deep frying
Spice stuffing
25 grams red chilies
6 (25 grams) shallots
2 (10 grams) garlic cloves
3 whole candlenut, toasted
1 centimeter fresh turmeric root
3 kaffir lime leaves
2 stalks lemongrass
1/2 teaspoon salt
1/4 teaspoon sugar
Grind all spices ingredient in a food processor or pound in a mortal and pestle
Make a deep cut on the top side of the fish. Insert the stuffing as much as you can
Deep fry the fish in hot oil for 10 minutes each side, till both sides are cooked.
Serve with steamed rice.
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