Malaysian cuisines are notorious for their spicy food. While some dread the slightest hint of spiciness, others crave the extra pedas sensation that would leave them sweating buckets yet satisfying on their numb tastebuds with every spoonful. This cencaru fish recipe is sublime. Few can deny this seafood dish cooked perfectly by incorporating a balance of flavours with moist sambal oozing out of the fishes. Serving it hot will only get tummies rumbling with an aroma that fills the air within seconds. Hungry already? Here’s the recipe.
Cooking Time: 40 minutes | Serving: 6 servings
- 4 Hardtail Scad (ikan cencaru)
- ½ tsp MAGGI® CukupRasa™
- 3 red onions
- 3 cloves garlic
- 1 ginger
- ½ turmeric
- 3 stalks lemongrass
- 2 tbsp cooking oil
- 60g MAGGI® Sambal Tumis
- 2 tsp tamarind paste
- 1 tbsp MAGGI® CukupRasa™
- 1 cup grated coconut
- 1 tsp sugar
- 4 pcs banana leaves
- Split the hardtail scad fish (ikan cencaru) in the centre and sprinkle with MAGGI® CukupRasa.
- Grind the red onions, garlic, ginger, turmeric and lemongrass.
- In a flat pot, heat the oil and sauté the ground ingredients until it is aromatic.
- Add sugar, MAGGI® Sambal Tumis, tamarind paste and MAGGI® CukupRasa. Cook until the oil separates.
- Add the grated coconut and mix it with the sautéed sambal paste.
- Stuff the grated coconut mixture into the fish. Wrap the fish in the banana leaf.
- Heat the flat pot and add 1 tablespoon of cooking oil. Add the fish and grill until cooked over medium heat.
Check out more of MAGGI® delicious recipes here:
- Gravy Filled Fried Noodle Recipe with MAGGI® sauces
- Simple & Delicious Fried Kangkung Belacan Recipe
- MAGGI® Chicken Pie Recipe for a Pie-fect Christmas
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