1 whole firm white fish, about 1 kg
(2 lb 3 oz), use snapper or similar
Salt to taste
2 Tbsp cooking oil + more for
shallow-frying
1 large onion, peeled and finely diced
4 cloves garlic, peeled and finely
chopped
2 tsp fish curry powder
200 g (7 oz) coriander leaves (cilantro),
cleaned and finely chopped
200 g (7 oz) tamarind pulp, mixed with
250 ml (8 fl oz / 1 cup) water and
strained for juice
Dry Mixture (combined)
60 g (2 oz / ½ cup) plain (all-purpose)
flour
1 tsp ground turmeric
Cut off fish head and discard, then cut along the belly and as close as
possible to the central bone as though filleting, but do not cut through the
fin side; this is to open up the fish butterfly style. Repeat with other side,
then carefully remove central bone and discard.
Wash and drain butterflied fish well, then pat dry using paper towels and
season with salt.
Lightly coat fish on both sides with dry mixture and shake off any excess.
Shallow-fry fish, opened up, in hot oil until golden brown on both sides.
Drain on paper towels and set aside.
Heat 2 Tbsp oil in a pan. Fry onion over low heat until translucent and
lightly browned. Add garlic and curry powder and stir-fry until fragrant.
Add coriander and sauté for about 15 minutes or until juices from
coriander have evaporated and pan is dry.
Add tamarind juice and salt to taste. Continue to cook, stirring, until thick.
Remove from heat.
Place fried fish on a serving plate like an open book, with insides facing up.
Spoon filling onto the side with the tail attached and spread evenly, then
fold other side over to cover filling.
Serve with plain rice (see pg 82) or broad bean rice (see pg 88).
Tip: Some cooks place the stuffed fish, laid on a baking tray and covered
with aluminium foil, in a preheated oven at 150°C (300°F) for 20 minutes
before serving. This helps the flavours of the fish and filling to further
develop and mature.
Lightly coat both sides of
butterflied fish with combined
plain flour and turmeric, then
shake off any excess before frying
until golden brown on both sides.
With fried fish like an open
book, spoon filling onto the
side with the tail attached and
spread evenly.
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