Cut the fish on both sides
along the backbone to form a pocket.
Rub salt on skin to remove
fishy smell.
Heat 3 tablespoons oil,
stir fry the blended ingredients with the asam paste and sugar
until fragrant.
Stuff into the fish
pocket.
Heat 4 tablespoons oil in
a wok.
Stir fry the fish on both
sides until it turns golden brown and done.
Serve.
Note : Do not overstuff the
fish. Otherwise the stuffing will drops into the hot oil and will
burn and taste bitter. To prepare the balacan, bake at 200oC
in the oven or stir fry in a wok without oil until fragrant.
