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This is a typical Nyonya dish.
Clean and rinse fish.
Pat dry with kitchen paper towel.
Season with salt and pepper.
Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish.
Blend the spice paste or use mortar and pestle to pound the ingredients.
Heat up wok with 3 tablespoons oil, add in spice paste and stir-fry on low heat until aromatic.
Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny.
Season to taste with salt and sugar.
Dish out and let it cool.
Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.
Heat up ¼ cup oil in a wok, deep fry the fish until cooked. Serve immediately.
Mackerel can be substituted for Yellow Tail.
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