Ikan Cencaru Sumbat Sambal Recipe (Hardtail Scad Stuffed with Sambal)

Hardtail scad: A type of fish that is ideal for stuffing due to its size and flavor.

Oil: Used for frying the sambal paste and the fish.

Dried chilies: Soaked in hot water to soften, these provide the heat for the sambal.

Garlic: Adds a pungent and aromatic flavor to the sambal.

Shallots: Contributes a sweet and mild onion flavor to the paste.

Belacan: A fermented shrimp paste that adds depth and umami to the sambal.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the heat and saltiness of the sambal.

When blending the dried chilies, garlic, shallots, and belacan, ensure you soak the dried chilies in hot water until they are soft. This will make it easier to blend them into a smooth paste. Additionally, when frying the sambal, keep the heat at medium to avoid burning the paste. Stir continuously to ensure even cooking and to bring out the rich flavors of the belacan and shallots.

• hardtail scad - Substitute with mackerel: Mackerel has a similar firm texture and flavor profile, making it a suitable alternative for stuffing with sambal.

• oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the sambal and fish well.

• dried chilies - Substitute with fresh red chilies: Fresh red chilies can provide a similar heat level and vibrant color, though you may need to adjust the quantity to match the spice level.

• garlic - Substitute with shallots: Shallots can add a milder, sweeter flavor compared to garlic, which can balance the heat from the chilies.

• shallots - Substitute with red onions: Red onions have a similar flavor profile and can be used in the same quantity to achieve a comparable taste.

• belacan (shrimp paste) - Substitute with fish sauce: Fish sauce can provide a similar umami depth and saltiness, though it is more liquid, so adjust the quantity accordingly.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and a bit of umami flavor, enhancing the overall taste of the dish.

• sugar - Substitute with palm sugar: Palm sugar has a richer, more complex flavor that can add depth to the sambal, making it a great alternative to regular sugar.

• Allow the hardtail scad stuffed with sambal to cool completely at room temperature before storing. This prevents condensation, which can make the fish soggy.

• Place the cooled fish in an airtight container. If you have multiple pieces, separate each layer with parchment paper to prevent them from sticking together.

• For short-term storage, refrigerate the fish. It will stay fresh for up to 2 days. Make sure the container is sealed tightly to maintain the flavor and prevent any odors from spreading in the fridge.

• For longer storage, freeze the fish. Wrap each piece individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped fish in a freezer-safe bag or container.

• Label the container with the date of storage. Frozen ikan cencaru sumbat sambal can be kept for up to 2 months for the best quality.

• When ready to reheat, thaw the fish in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a pan over medium heat, adding a bit of oil to prevent sticking.

• If you prefer a crispy texture, reheat the fish in an air fryer at 350°F (175°C) for 5-7 minutes. This method helps to restore the crispiness of the fish skin.

• Enjoy your hardtail scad stuffed with sambal as a delicious meal, served with steamed rice or a side of fresh vegetables.

• Preheat your oven to 350°F (175°C). Place the stuffed fish on a baking sheet lined with aluminum foil. Cover the fish with another piece of foil to prevent it from drying out. Bake for about 15-20 minutes or until heated through.

• If you prefer a quicker method, use a microwave. Place the fish on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure it is evenly heated.

• For a crispy finish, reheat the fish in a skillet. Add a small amount of oil to the pan and heat over medium heat. Place the fish in the pan and cook for about 3-4 minutes on each side until heated through and crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffed fish in the basket and cook for about 5-7 minutes, checking halfway through to ensure it is evenly heated and crispy.

• For a steaming method, place the fish in a steamer basket over boiling water. Cover and steam for about 10 minutes or until heated through. This method helps retain moisture and keeps the fish tender.

• Blender: To blend the dried chilies, garlic, shallots, and belacan into a smooth paste.

• Pan: To heat the oil and fry the sambal paste until fragrant and thickened.

• Spatula: To stir the sambal paste while it cooks in the pan.

• Knife: To clean and gut the hardtail scad if not already done.

• Cutting board: To provide a surface for cleaning and gutting the fish.

• Spoon: To stuff the sambal into the fish cavities.

• Tongs: To handle the fish while frying to ensure even cooking and prevent burns.

• Plate: To place the cooked fish once it is done frying.

• Paper towels: To drain excess oil from the fried fish.

Prepare the sambal in advance: Blend and cook the sambal a day before. Store it in the fridge to save time on the cooking day.

Use pre-cleaned fish: Buy cleaned and gutted hardtail scad from the market to avoid the hassle of cleaning them yourself.

Soak chilies ahead: Soak the dried chilies in hot water ahead of time to speed up the blending process.

Use a food processor: A food processor can blend the chilies, garlic, shallots, and belacan faster than a traditional mortar and pestle.

Cook multiple fish at once: Fry all the stuffed fish in a large pan to save time instead of cooking them one by one.