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4.6 from 21 votes

Fried Fish Stuffed with Sambal (Rempah Fish)

Here is our recipe for rempah fish—a Penang Nyonya specialty that is well-loved by many Peranakan/Nyonya-Baba families. If you go to Penang, you might find it at economy rice stalls if you are lucky!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 people
Calories: 113 kcal
Course: Main Course
Cuisine: Southeast-Asian Fusion

Ingredients

  • 2 hardtail mackerel ikan cincaru
Spice Paste:
  • 3 fresh red chilies
  • 5 dried chilies
  • 10-12 shallots
  • 2 cloves garlic
  • 1 tablespoon belacan
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 tablespoon tamarind pulp soak in 1/4 cup water, extract juice and discard pulps
  • 1/4 cup oil

Instructions

    Cup of Yum
  1. Clean and rinse the fish with water. Using a sharp knife, make a deep slit along the bone on one side of the fish, then repeat on the other side.
  2. Blend the spice paste in a mini food processor or use a mortar and pestle to pound it into a smooth mixture.
  3. Heat a wok with 3 tablespoons of oil, then add the spice paste and stir-fry over low heat until aromatic. Add the tamarind juice and continue to stir-fry until the spice paste is smooth and slightly moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.
  4. Stuff the spice paste into the slits on both sides of the fish and also inside the fish's cavity.
  5. Heat 1/4 cup of oil in a wok and deep-fry the fish until cooked. Serve immediately.

Nutrition Information

Serving 2people Calories 113kcal (6%) Carbohydrates 33g (11%) Protein 101g (202%) Fat 64g (98%) Saturated Fat 32g (160%) Cholesterol 297mg (99%) Sodium 1838mg (77%) Fiber 6g (24%) Sugar 18g (36%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 113

% Daily Value*

Serving 2people
Calories 113kcal 6%
Carbohydrates 33g 11%
Protein 101g 202%
Fat 64g 98%
Saturated Fat 32g 160%
Cholesterol 297mg 99%
Sodium 1838mg 77%
Fiber 6g 24%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.