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. Stir fry sambal paste over medium low heat for 5 minutes.
Step 4:
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 5:
Let the paste cool, then stuff the Selar with the sambal paste through the cuts and gill cover.
Step 6:
Pour cooking oil into wok (such that ½ of the fish will be submerged in oil) and heat it up. Fry fish over medium fire until fish is golden-brown.
