Sambal Stuffed Fried Black Pomfret

Sambal Stuffed Fried Black Pomfret

Yesterday, when I got home after work, my wife had taken out a piece of the black pomfret from the freezer to thaw and I took the opportunity to cook the sambal stuffed black pomfret. The fish has to be cleaned. And then, cut from the shoulder down to the stomach but avoid from cutting through the stomach. Cutting along the back of the fish on both sides without cutting through the stomach, I can stuff in the sambal.

Sambal Stuffed Fried Fish

Even the sambal was mixed from curry powder with water. And then, drop several spoons of cooking oil and simmer the mixed curry powder in the hot cooking oil for several minutes until the curry aroma fills the room. Immediately after, stuff the thick curry gravy into the fish. Fill both the openings from the back of the fish until the curry powder is filled to the stomach. In a clean wok, drop about five spoons of cooking oil and fry the whole fish in the cooking oil.

Fried Tofus

Once one side of the fish is cooked, turn to the opposite side. There are two types of sambal that can be stuffed into the back pomfret. My mom likes to prepare her own sambal for this fried fish. She has one clove of garlic, three bulbs of shallots, five red chilli peppers and add a pinch of salt, in a blender. Mix everything in the blender and without any further cooking, just stuff the sambal paste into the fish. Other fish that are used in place of the black pomfret is the torpedo scad fish.