Coconut-Stuffed Cencaru Fish

Ingredients

• 4 Cencaru fish (Cleaned and slit along the back without separating the fish; approximately 150–200 g each)
• 5 Shallots (Peeled)
• 3 Garlic (Peeled)
• 1 inci Fresh turmeric (Peeled and cut into small pieces)
• Bird's eye chilies (To taste, according to desired spiciness; may be replaced with large red chilies)
• 1 sdm Dried shrimp (Soak briefly if too salty, then drain)
• 2 batang Lemongrass (Thinly sliced or bruised and finely chopped)
• 2 sdm Grated coconut (Freshly grated coconut)
• 1 sdt Salt (For the filling; add a little more to marinate the fish if needed)
• 1 sdt Seasoning (Food seasoning such as the one used by the recipe author)
• 1 sdt Tamarind paste (Seedless)
• Turmeric (A small amount, to mix with salt for marinating the fish)
• Cooking oil (As needed for frying; not too much is required, but enough to cover the bottom part of the fish)

Steps

1. 1

   Clean the cencaru fish and carefully slit along the back. Make sure the fish remains attached and that there is enough space to insert the filling.

2. 2

   Coat the fish with a little salt and turmeric. Set aside while preparing the filling so the marinade can absorb.

3. 3

   Blend or pound the garlic, shallots, dried shrimp, bird's eye chilies, and fresh turmeric until they form a coarse paste.

4. 4

   Add the lemongrass and grated coconut to the pounded paste. Mix until all the ingredients are evenly combined.

5. 5

   Add the salt, seasoning, and tamarind paste. Mix again until the filling is well combined and flavorful; taste a little and adjust the salt or chilies if needed.

6. 6

   Stuff the coconut filling into the back slit of each fish. Press the filling in firmly so it does not easily come out during frying.

7. 7

   Heat the cooking oil in a flat frying pan or a pan large enough to hold the fish. Use a moderate amount of oil—it does not need to fully submerge the fish.

8. 8

   Add the stuffed fish once the oil is hot. Fry over low heat so the outside does not burn too quickly and the filling has time to cook.

9. 9

   Fry until the bottom of the fish is golden and crisp, about 5–7 minutes, then carefully turn it over. Continue frying until both sides are cooked, the filling is fragrant, and the fish flakes easily, about 12–15 minutes in total.

10. 10

    Remove the fish and drain the oil. Serve piping hot with rice. If desired, serve with sweet soy sauce mixed with a little spicy soy sauce, chilies, and onions.

Notes

Bird's eye chilies may be replaced with large red chilies for a milder flavor. The fish can also be served with a soy sauce and calamansi dipping sauce, as suggested in the comments. Fry over low heat so the coconut filling cooks thoroughly without burning too quickly.

Nutrition per serving

• main
• Southeast Asian
• fried
• fish
• spicy
• dairy-free
• gluten-free
• weeknight meal