Ingredients
600 g (1 1/3 lb) shad
1/2 teaspoon salt
Oil
Chilli Tamarind Sauce
15-20 bird chillies, ground
5 shallots, sliced
1 teaspoon sugar
2 teaspoon tamarind paste
3 tablespoons water
1/4 teaspoon salt, or to taste
How To Prepare It
Wash the fish, remove entrails but not the scales. Rub body cavity with salt and brush with oil.
Grill fish over glowing coals or under a preheated grill. (If grilling, line tray with foil.) Grill fish 10 minutes on each side, brushing with more oil.
Serve hot with chilli Tamarind Sauce as a dip.
Ikan terubuk is full of Bones and has a special flavour of its own. Keeping the scales when grilling or pan-frying this fish helps to impart and preserve that special flavour.
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