STUFFED FISH

 

Ingredients:
  • 2 whole medium-sized tenggeri fish, sliced and flake out the flesh, leaving the head and tail intact.
A

1 tbsp fish curry powder

1 tbsp coriander leaves, chopped

1 tbsp corn flour

1tsp pepper

1 tsp salt

 
B

1 small piece turmeric root or 1/2 tsp turmeric powder

10 shallots

1 stick lemon grass

5 pips garlic

1 tbsp soy bean paste (taucheong)

(grind all above items)

 
C

120ml DAIRY CHAMP EVAPORATED CREAMER

2tbsp lime juice

(leave to curd)

 

 

Methods:

  1. Place the flaked fish meat into food processor and mince until elastic. Add in (A) and continue to mince.
  2. Stuff the fish with the mince and peg up with tooth-picks.
  3. Heat enough oil and deep fry fish till golden. Dish and set aside.
  4. With only 3 tbsp oil, fragrant ground ingredients, add in curd milk (C) and 1/2 cup water and seasoning to taste. Allow to simmer. Spoon sauce onto fish and serve hot.