Spicy Stuffed Hard-Tail Scad Fish
Posted on May 3, 2009
Filed Under Do It Yourself, Food | 4 Comments
This is another one of the more favourite dish in Malaysia. The most important ingredient of this dish is the spice.
For the fish, it’s advisable to use the hard-tail scad fish. The fish can be easily recognised by the silver body and hard-tail as shown in the picture below:
What you need:
- 150 gms of blended mixed spices (consist of yellow ginger, red chillies, lemon grass, shallots)
- Hard-tail scad fish (medium size preferred)
- 1 pc of onion
- 3-4 cloves of garlic
- 1 teaspoon of salt
Method of preparation:
Have the scad fish washed and cleaned. Ensure all the gills and intestinal parts are completely removed from the fish.
Next, have the onion and garlics cut and finely chopped.
When this is done, oil the wok / frying pan. Once it heats up, put in the chopped onion and garlic. Stir fry the onion and garlic till you can smell the fragrance of the onion-garlic combo. After that, put in the blended mixed spices and stir fry all of those together. Continue stir frying the spices till the water in them dry up and you can smell it’s spicy fragrance. The smell can be pretty strong as the mixture contain red chillies. Anyway, once it’s done, remove the fried spices from the wok / frying pan and let it cool down.
Once the spices has cooled down, you can proceed to do the stuffing part. In order to do that, cut a long opening from the head to the tail of the fish on each side of the fish back that’s parallel to the fish bone. Cut as deep as possible so that both pockets can be stuffed with more spices. When that is done, rub the flesh of the fish with salt. Leave it for about 10 – 15 minutes. Later, stuff the spices into both the pockets on the fish back.
After that, oil and heat up the wok / frying pan again. Deep fry the fish till it’s cooked on both sides. Once the fish is cooked, lift it up and serve. Check it out:
The dish above might sound a little complicated to prepare but it is really worth all the trouble. Have fun trying.
Technorati Tags: Malaysian dish, spicy dish, fish, scad fish
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4 Responses to “Spicy Stuffed Hard-Tail Scad Fish”
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wah, looks nice.
but the finished product don’t look like have those stuffing in it. all spilled out lioa ar?
blurryleo: { cal, the picture was taken from the bottom of the fish. The spices got stuffed from the top. Nothing got spilled
}
Wow, there are not many man who can cook so well as you. Excellent. Very good.
blurryleo: { hahaha, thanks Eagle. Just sharing my hobby in cooking with others. Oh by the way, lots of well-known and great chef are men. }
Spicy Stuffed Scad is one of my favorites. Have not tried doing it myself, though. Maybe can try non-spicy recipe, someday. Agree with you men are masters in the kitchen too!
blurryleo: { hey YuNiq, you can actually make the dish to be less spicy with the same ingredients. You can do that by adding more shredded onions. The onions will help to neutralize or reduce the level of spiciness of the chillies. Hope this helps. }
OMG… my mum used to make this when I was still living with my parents. Yummy! Brings back the good old memories!