By: Erna Dyanty
This month we are going to bring to you recipes that highlight Malaysia’s glorious selection of seafood – starting with ikan bakar sumbat that translates as stuffed grilled fish. This style of grilling a fish is very famous amongst local Malay stalls all over Malaysia. If you walk into Kampung Baru the oldest Malay settlement in the heart of Kuala Lumpur, you can’t miss the smell of grilled fish as almost every food stall serves op BBQ fish.
What distinguishes the stalls that serve this type of grilled fish is definitely the stuffing. The stuffing for the fish varies from grated coconut to chilli paste mixed with onions. It is then served with a dipping sauce which is a mix of soy sauce and thinly sliced chillies or a tamarind juice mixed with diced shallots, sugar, salt and hot green chilli.
Malaysian Stuffed Grilled Fish Recipe
1 cencaru / hardtail fish cleaned
4-6 birds eye chilli
4 garlic slivers
1” of ginger
½” of fresh tumeric or 1 tsp of tumeric powder
1 stem of lemongrass
salt and sugar to taste
How to make Malaysian Stuffed Grilled Fish?
1. Mix and pound all the ingredients together except the fish and the grated coconut.
2. Once the mix is well pounded, mix it with the grated coconut.
3. Take the cleaned fish and create a small incision on the top part of the fish. Before you stuff the coconut in, rub a bit of salt over the fish – not too much because there is enough salt in the coconut mix. Just enough to stuff the grated coconut.
4. Once you have stuffed the fish with the coconut mix, heat up a pan or griller and grill up the fish till charred.