Stuffed fried ikan cencaru or torpedo scad

Ingredients

• 10 dried chillies, washed and pre-soaked in hot water.5   red chillies,
• 6   onions,
• 5   young kaffir lime leaves,
• 4   stalks of lemon grass,
• 10 g of belacan ( dried shrimp paste),
• 15 g of tamarind paste,(soak in  1/4 of water to have the juice)
• 1/2 teaspoon of salt,
• 1/2 teaspoon of sugar,
• 2 tablespoons of oil for frying the ingredients, and
• oil for frying the fish.

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Preparation

• Cut the dried chillies, red chillies, onions, lemon grass and the kaffir lime leaves into small sizes.
• Put all the cut ingredients in a blender, pour in the tamarind juice to blend until all the ingredients were fine.
• Strand the extra liquid from the blended ingredients.
• In a prying pan, heat up the two tablespoons of oil, fry the ingredients until fragrant.
• Leave a side and let cool. Wash the fish and pat dry.
• Fill in the fried ingredients into the slide open backs and the stomachs of all the fishes.
• Heat up enough oil for deep frying the fish. Fry the fish in low fire until golden brown.
• Serve hot.