Sate Bandeng

Material

1 whole milk-fish, medium
4 tablespoons oil for sauteing

Puree

7 grains of red onion
4 cloves garlic
4 pieces of curly red chili
1 ½ tsp coriander
½ tsp cumin
2 cm galangal
2 cm turmeric

50 grams medium coconut, grated, roasted
1 tbsp sugar
30 ml water tamarind
2 eggs, beaten off
100 ml thick coconut milk
Banana leaves for wrapping
Bamboo for clamping



How to make:

1. clean milk, then broke his tail bone. Pull out the backbone of milk through gills hole. At-o'clock so that the meat apart from his skin, then remove the meat with the help of a small spoon. Minced milk fish, then roasted over low heat until slightly small. Set aside and puree.
2. heat oil, saute ground spices until fragrant and cooked. Enter roasted fish, roasted coconut, salt, sugar, and tamarind water. Stir well, remove from heat, let the fumes dissipate. Add the eggs and coconut milk and stir well.
3. insert the contents of the dough through the holes with the help of piping bag gills until the body is full of fish. Milk-fish flops with bamboo, tied with bamboo. Close body fish with remaining dough, then wrap the fish in banana leaf. Bake on hot coals, while back and forth until soft and fragrant. Remove and serve.

For 4 people