Stuffed fried ikan cencaru or torpedo scad

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.