Cencaru Fish(torpedo scud fish) cooked in sambal acar
Im using 6 medium sized cencaru fish(torpedo scud fish commonly know as hard tail scud)
Wash the fish in clean running water .
Remove the hard scale .
use scissor to cut the fins and thorns at the belly
Place the fish on a cutting board, insert the sharp knife below the soft part of its belly slice upwards to its gills to cut it open. Use your fingers to remove the guts from the cavity. Discard them and give the fish another wash by rubbing salt and lemons.
Marinate the fish with some turmeric powder and salt.
Fry the fish till done.
Grind two medium sized onion, 2 cloves garlic, 1inch sized ginger, 5 of candle nuts. abt handful of dried chilies(soaked in boiling water till no more wrinkle!!.....toss in the colander, wash under runing water)
Heat the wok with some oil and saute the grinded ingredients till cooked and done.
Add about 2 tablespoon or more of white vinegar
some sugar and salt to taste(hot,sweet n tangy taste).
add about 1/2cup of water,
let it simmers hot and add in the fried cencaru fish