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Pan-fried Fish Stuffed with Chilli Paste
Filed Under: Asian Recipes Chinese Recipes Fish & Seafood Hot & Spicy Mum's Recipes Recipes Step-by-Step Recipes
Pan-fried Fish Stuffed with Chilli Paste Recipe
Feel free to adjust the chilli padi to suit your preferred heat level.
Ingredients:
- 6 whole selar fish cleaned and de-gutted (we asked the fish monger to clean the fish for us)
- 10 chilli padi stalk removed (no need to deseed; adjust to your preference)
- 6 shallots peeled
- a small piece of toasted belacan
- salt to taste
- cooking oil
Directions:
- Place shallots, chilli padi and belacan in a blender. Whizz until chilli paste is well combined.
- Make two slits along the back shoulder of each fish to form two deep pockets. Stuff the pockets with the chilli paste you prepared earlier, taking care not to over-stuff the fish or else they may spill out during frying.
- Heat oil in wok and when the oil is sufficiently hot, shallow fry the fish, in batches, on both sides until golden brown.
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Wow… this is what my mum used to cook when I was young and I loved it sooo much! She did tell me how to do it before but I kinda didn’t really take note. This is really delicious!
What do you call selar fish in Chinese?
Dropping you a note to say thank you for sharing this. I tried last week end – love it very much.
Thanks for trying and glad that you like it!
Hi Noobcook!
I can’t wait to cook your recipes! They make seemingly difficult dishes easy to create!
I too share a fear of stir frying haha. Getting burned by little droplets of oil is not fun :(
I had to laugh when I read your comment about your mother… because mine’s the same! Everything is ‘yi dian yi dian’ (a little bit), which makes me hesitant because it can mean 1 teaspoon or 1 tablespoon??!