Sambal stuffed fish

Ikan Kembong or in English known as Mackerel or Chubb Mackerel can just be marinated with a little bit of salt for half an hour, then wash off and pat dry with kitchen towel and medium fried in hot oil.  With a little more effort I decided to prepare some sambal to go along with the fried fish and it's really YUMMY!

Ingredients:
3 pieces fish
1 tsp salt
Corn flour (for dusting)

Sambal: (for stuffing)
1/2 cup dried chilies (soaked)
1/3 cup shallots (peeled)
1/4 cup garlic (peeled)
1/3 cup dried shrimps (soaked)
1 inch belacan (sliced)
salt and sugar to taste

Methods:

1. Clean the fish, cut deep slits on the back sides of the fish, rub with salt and put aside.
2. For the sambal, blend all ingredients, except salt and sugar with a bit of oil.  The portion of this sambal is more than what is needed as I intend to use it to cook other dishes. Furthermore, it is difficult to blend small amount in a blender.  Scoop the blended ingredients out of the blender into a bowl.
3. In a clean wok, put about 5 tbsp oil, pour in the sambal mixture and fry using medium heat till fragrant and oil separates, off the heat and put in a bowl. The excess sambal when cool is to be kept in air tight container in the fridge.
4. Scoop about 3 tbsp of fried sambal in a small bowl, mix with a bit of salt and sugar and taste for correct seasoning, put aside for stuffing fish.
5. Dust the fish with some corn flour, and medium fried in heated oil till both sides are golden brown, lift out and place them on a plate.
6. When the fish is slightly cool, spread sambal into the slits of the fish and serve with extra sambal on the sides if you prefer more sambal.