Sambal Ikan Cencaru Sumbat

Fried Sambal Stuffed Fish

I was doing monthly grocery shopping at Hen Long Supermarket in Surrey and came across the type of fish that my mom use for cooking the ikan sambal sumbat. The cencaru or scan fish is a popular fish used in ikan sambal sumbat which I have been searching among the supermarkets in Vancouver until I finally found it in Hen Long Supermarket. I first started using the black pomfret and then seabass for this spicy sambal recipe.

Fish Filled with Chilli Paste

After finding the fish in Hen Long Supermarket, I immediately asked my mom to do the sambal ikan sumbat. The sambal which was the key ingredient in the recipe was prepared from scratch. She put together lemon grass, red chillies, and shallots for the sambal. After chopping the ingredients and blending them together the sambal paste was simmered with cooking oil for a few minutes until the kitchen fills with the aroma.

Chilli Paste Stuffed Fish

Once the cooked chilli paste has cooled down, stuffed the chilli paste into the fish. Usually for this recipe the fish is cut with two deep cuts on the back of the fish on both sides to allow the chilli paste to be filled into the cuts. The chilli paste is filled right into the stomach cavity. Once the chilli is in the fish, Then, the fish is fried in the wok with cooking oil. It will take about five minutes on both sides to fully cook the fish.