90g chilli padi
250g small onions
2 slices of belacan
Step 1 Blend the chilli padi using a blender.
Step 2 Cut belacan into pieces and blend together with the chilli.
Step 3 Pour 2 serving spoons of cooking oil into wok. There is no need to preheat the oil.
Step 4 Stir fry sambal paste over medium low heat for 5 minutes.
Step 5 Make a deep cut in the fish's belly and another less deep cut at the top part of the fish. Do this on both sides.
Step 6 Let the paste cool, then stuff the Selar with the sambal paste through the cuts and gill cover.
Step 7 Pour cooking oil into wok (such that ½ of the fish will be submerged in oil) and heat it up.
Step 8 Fry fish over medium fire until fish is golden-brown.