Cut the fish on both sides
along the backbone to form a pocket.
Rub salt on skin to remove
Heat 3 tablespoons oil,
stir fry the blended ingredients with the asam paste and sugar
Stuff into the fish
Heat 4 tablespoons oil in
Stir fry the fish on both
sides until it turns golden brown and done.
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.