Name: Hard-Tailed Scad Stuffed with Chilli (Cencaru Sumbat Cili)
Cuisine: Malaysian
Ingredients: Red chillies 10, seeded and finely minced; Hard-tailed scad 3, cleaned and rubbed with turmeric powder; Dried prawn (shrimp) paste (belacan) 1 tsp; Shallots 8, peeled and finely minced; Salt to taste; Tamarind juice 1 Tbsp, made from 1 tsp tamarind pulp mixed with 1 Tbsp water or to taste and strained; Sugar to taste; Cooking oil for deep-frying

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Hard-tailed scad 3, cleaned and rubbed with turmeric powder
Red chillies 10, seeded and finely minced

Method

Make a deep slit along one side of fish. Set aside.
Mix chillies, shallots, prawn paste, salt, sugar and tamarind juice together to form a thick paste.
Stuff the paste into fish.
Heat the oil in a wok and deep-fry until cooked. Serve immediately.