Clean the fish and remove scales, gills,
fins and entrails. Rinse and pat dry with paper towel. Pound the fish
lightly until the flesh becomes tender. Use a small sharp knife to
remove the backbone and as much flesh as possible through a slit under
the gills. Do not break the skin. Set the fish skin aside to be used
later. Roast the flesh until it changes color. Discard the bones and
grind the flesh. Heat a wok with oil and saute the spices with ground
spices until fragrant. Remove and allow to cool. Mix the sauteed spices
wit ground fish, pounded coconut and egg. Stuff the mixture into the
fish skin. Clamp the stuffed skin opening with a toothpick or skewer.
Wrap the fish with banana leaf and grill until the fish is firm. Remove
the banana leaf and continue to grill. Brush the fishwith salted thick
coconut milk from time to time until it is cooked. Remove the fish from
heat and serve after cutting.