Ikan Cencaru means hardtail scad fish. Sumbat Kelapa means the action of stuffing grated coconut into the fish.
The phrase Ikan Cencaru Sumbat Kelapa means fresh hardtail scad stuffed with flavoured grated coconut.
The grated coconut is pounded with fresh turmeric, turmeric leaves, chilli, onion and salt.
The mixing of the ingredients made the grated coconut taste spicy.
The reason for using hardtail scad fish is, that the fish is coated with hard skin. The hard skin protects the flesh to remain soft after grilling or deep-fry.
The plain taste of the fish fillet is enhanced when eaten with the flavoured grated coconut.
When to eat Ikan Cencaru Sumbat Kelapa
Spicy coconut stuffed hardtail fish is delicious to eat while still hot with white rice for lunch.
This fish can also be eaten as a dinner side dish.
How to prepare hardtail fish with coconut stuffing
The choice of fish size is very important in making Ikan Cencaru Sumbat Kelapa. Choose large fish because there is more space to stuff the spicy grated coconut.
There are two ways the flavoured grated coconut can be stuffed in fish.
First, the fish is cleaned by removing the stomach contents. This part can include grated coconut.
Second, the grated coconut can also be on the back of the fish by splitting back of the fish.
How to prepare coconut to be stuffed in fish
Pound the red chillies, onions and live turmeric until fine. Add the grated coconut and pound again. Add salt and sliced turmeric leaves to add flavour.
The combination of all these ingredients is stuffed into the hardtail fish.
There are three ways to cook it, deep-fry, stir-fry or grilled.
Selection of fish
We can also use large-size mackerel that is suitable to be filled with coconut ingredients.
Other ingredients for stuffing in fish
Alternatively, sambal made from a combination of dried chillies, red onion and crushed garlic can also be included in fish.
However, stuffing the sambal makes the fish more hot and spicy than using the grated coconut.
Two types of fish can be used in the dish, either mackerel or hardtail. For stuffing the fish, we can use flavoured grated coconut or sambal.