Sambal Stuffed Cencaru

1) Clean the fish and cut two slits on each side along the dorsal fins. Also cut open the belly area above the pelvic fins to remove internal organs. Clean fish thoroughly and pat dry.

2) Rub fish with turmeric powder.

3) Stuff the sambal generously into the cavities along the dorsal fins and belly.

4) Wrap the fish with banana leaves.

5) Heat cooking oil in the pan, and grill the fish both sides until fully cooked.

6) Ready to serve.