GRiLLED iKAN CENCARU
with SAMBAL TUMIS
(grilled stuffed chilli - paste torpedo scad)
Sunday, March 13
We prepared chilly-stuffed grilled fish and a vegetable dish this evening. :D
1a. Ozonize the Fish ...
Ozonizing will help to remove harmful preservatives,
including boric acid and formeldehyde etc.
Remove the whitish rubbery substance that emerges ...
1b. Ozonize the Ingredients.
2. Prepare the Chilli Paste.
Blend the ingredients
chillis, onions, ginger and tomatoes.
Add lemon juice.
Tumis the sambal.
Heat up oil.
Saute chopped onions and cumin seeds.
Add the blended chillis.
Add seasalt and brown sugar.
Simmer and allow to cook for a bit.
The fragrant now is absolutely incredible!
(before grill)
3. Grill the Fish.
Make a slit on both sides of the fish.
Stuff the chilli paste into the pockets.
Add a dash of light shoyu over the fish.
Cover with a sheet of aluminium foil.
Set the mini-oven at 220 degrees celcius.
Grill for about 20 minutes or so.
Remove foil and grill for another 10 minutes.
Ooohhh ... Hmmm - mmmmm ...
The aroma is simply amazing!
1c. Ozonize the Vegetables.
To remove any chemicals and pesticides
and dislodging dirt.
After frying the chilli paste, I used the same pan to fry the vegetables.
Also, Bryan used up the onions. I didn't bother to chop more.
Heat up sesame seed oil.
Fry a teaspoon of tumeric powder.
Stir-fry the cabbage.
Add glass noodles (pre-soaked).
Add goji seeds.
Add seasalt. Add shoyu.
Add filtered water to cover contents.
Close lid and allow to simmer.
Garnish with chopped spring onions and cili padi.
The glass noodles are really yummy!
BON APPETiTE !!!
You must eat with your fingers this evening ... :D
That's the only way to have a finger-lickin'
fantabulous dinner!
