Belacan/shrimp paste and lemongrass are my favorite ingredients. I use both is definitely one of my favorite ingredient, incorporated in my most of the savory dishes. It It gives an authentic zest and flavor once cooked with other spices, for sure with chillies. This is exactly what I did for this grilled fish whereby the sambal or gravy is cooked first and then stuffed into the fish. I would suggest that you use the same type of fish as stated for its one of the best which is most suitable to be prepared in this style.
2 (abt 300g) Cencaru/Torpedo Scad Fish -De-gut, leave the head on and make incisions at both edges.
1 tbsp turmeric/kunyit powder
some banana leaves
wedges of lemon
20-30g dried red chillies - grounded/blended
7 shallots - sliced thinly
1 lemon grass - shredded
1 1/2 tbsp belacan/shrimp powder
1 stalk coriander leaves - shredded
2 tbsp oil
salt to taste
Rub turmeric and salt all over the fish and keep aside.
Into the heated oil, soften the shallots and lemon grass for about 3-4 mins.
Add in the belacan powder, coriander leaves and salt to taste.
Well a thick paste forms, remove and let it cool down.
Now, stuff the fish with the paste, into the incisions and the body.
Lay the banana leaves on a baking tray and put the fish on top.
Grill over 250c for about 50 mins, turning to cook both sides until dark brown in color.
Serve with some lemon wedges.