Cincaru Stuffed with Spices and Desiccated Coconut - Homecookin
5 medium to big Cincaru Fish. Slice and cut open up the fish along both sides of the backbone of the fish. Do not cut through. This will create 2 deep pockets for the stuffings.
A cup of dry chillis. Soak in water to soften.
2 inch ginger
5 medium onions
7 cloves of garlic
4 stalks of lemongrass
2 tsp fennel powder
2 tsp coriander powder
2 tbsp asam jawa soaked in water. Press and stir to dissolve in water. Use the liquid
Salt and sugar to taste
Desiccated coconut 150-200 gm
5 Kunyit leaves
Salt, sugar and white vinegar to taste
Preparation:
1) Blend all the ingredients except desiccated coconut and kunyit leaves to a texture desired
2) Mix the blended paste with the desiccated coconut
3) Stuff the mixture into the Cincaru.
4) Wrapped it with the kunyit leaves.
5) Your desire method to cook.
- Pan-fried till cook and golden brown OR
- Oven baked in 180 degree Celsius for 30 minutes,
Reference: https://www.rasa.my/resipi-ikan-cencaru-sumbat-mak-ajar-step-step-mesti-jadi/
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