This is another of my growing up food. Remember my food caterer? Well, this dish came to mind when I saw some fresh kembung fish on sale just now. I usually prefer to use smaller size fish for this dish cos I like the crispy crunchy corners and fins of the fish after frying and lots of sambal belacan on the insides. I asked my daily mobile market guy to slice 2 deep slits right beside the back bone of the fish for sambal filling and to also gut the fish. Some people prefer to leave it ungutted so that when they slit the fish, they go way in and stuff the sambal filling into the fish stomach or gut area. As for me, I want it gutted, more crunchy corners the better!
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This reminds me of my Mum – she loves to make this. We get this at Malay stalls too.
Yea… I love Malay food too. Its simply delicious!