Belacan/shrimp paste is one of those ingredients which I normally add into especially fish recipes. 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.