Blend the wet rempah ingredients till fine. Then stir-fry until fragrant for 6 minutes.
Add the tamarind juice, candlenuts, dried shrimp paste, grated coconut, salt and sugar.
Keep stirring until the paste is very dry.
Lastly, add turmeric leaf.
Then stuff the paste into the fish and deep-fry until golden brown for 6-8 minutes. (If using an oven, set the temperature at 160 degrees Celcius and bake for 10 minutes.)