Recipe : Famous Kembung Beletok
Kembung beletok literally means "Indian mackerel laying an egg". So, what's so special about an egg-laying fish? Well, kembung beletok may look like a regular fried fish with the inside of its stomach popping out. But when you taste it, you'll realize that the experience goes further then what the eye sees. Instead of fish egg that's in the stomach, it's actually ground fish cooked with spices.
To start off, carefully removed the bones and flesh from one whole Indian mackerel. Grind the flesh and mix with spices, egg and thick coconut milk. This mixture then goes inside the fish stomach, and the fish deep-fried. It is then usually served with sambal belacan (chili shrimp paste). So now, let's make your own Kembung Beletok!
Main Ingredients:
- 6 Indian mackerels (approximately 1 kg)
- 2 eggs
- 250 cc thick coconut milk
Spice Paste:
- 6 garlic cloves
- 6 shallots
- 1 thumb sized-piece ginger
- 1 tbsp. white papper
- 1 tbsp. corlandeer
How To Make:
- Clean and scale the fish. Removed the guts and gills, carefully removing any bones. Remove the fish tails.
- Tenderize the flesh by pressing the body of the fish and, carefully pull out the flesh of the fish trough the head area. Make sure that the head and the skin remain intact.
- Using a food processor or mortar and pestle, grind all spices until they create a smooth paste.
- Add fish flesh, coconut milk and eggs into the food processor. Continue until the dough becomes thickens.
- Place the thick dough inside a plastic bag. Make a hole at the tip, and sqeeze it into the fish stomach.
- Fry at high temperature. Serve with sambal belacan (shrimp paste chilli paste)
