1 tbsp tamarind pulp mixed with 3 tbsp water and squeezed for tamarind juice
2 kaffir lime leaves, finely shredded
1 tbsp fish sauce
2 tbsp sugar
Clean the fish and make slits on each side of the fish´s backbone to open up pockets on the back. Rub salt and pepper all over the fish.
Place all sambal spices in a food processor. Blend ingredients into a paste. Remove from the food processor and add seasoning to combine. Heat oil in a nonstick saucepan and sauté the spice paste until fragrant. Dish out and leave to cool.
Stuff the paste mixture into the pockets on both sides of the fish.
Heat enough oil in a wok until hot, fry the fish until golden brown and cooked through.