1 kg mackerel (size per fish -+ 250 g)
3 g salt
2 limes, juiced
Coconut Filling :
200 g grated coconut (half ripe coconut)
51 g big red chili
20 g galangal
15 g shallots
15 g garlic
2 stalks lime leaves
3 g salt
8 g sugar
Dipping Flour :
75 g wheat flour
17 g rice flour
5 g coriander powder
3 g turmeric powder
3 g rround white pepper
3 g salt
125 ml water
600 ml cooking oil
Using a food processor or mortar and pestle, blend the big red chili, galangal, shallots and garlic.
Stir fry the blended spice paste with lime leaves, salt and sugar in cooking oil until fragrant and the water has reduced.
Next, add the roasted grated coconut and combine. Cook on medium heat for about 25 mins, or until the paste has dried up. Then, remove from heat and set aside.
Clean and remove the scales of the mackerel, then cut a 6cm slit along the top, where the fins are.
Remove the fish bones, gills and the entrails of the fish, then wash it until it is clean.
Marinate the inside of the fish with salt and lime juice.
Then fill the cavity with about 50 g of the coconut filling.
When cleaning the fish, keep the belly part of the fish intact, so it does not split open.
In a mixing bowl, add the wheat flour, rice flour, coriander powder, turmeric powder, ground white pepper, salt and water.
Mix until well combined and the flour does not appear lumpy. Set aside.
Lay the fried mackerel onto your serving plate.
Serve it with steamed white rice.