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1 (600g)
3 tablespoons
1/3
1
125 cc
Spices (ground)
2-3
2 teaspoons
1/2 teaspoon
1 teaspoon
2 teaspoons
1 teaspoon
5
5 cloves
1 teaspoon
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Fresh milkfish
Oil
Coconut, roasted, coarsely pounded
Egg, lightly beaten
Thick coconut milk from 1 coconut
Banana leaf
Salt
Red chilies
Coriander, roasted
Cumin
Chopped ginger
Chopped galangal
Chopped turmeric
Shallots
Garlic
Tamarind juice
Salt and sugar or brown sugar
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Method :
- Clean fish and remove
scales, fins, gills and entrails.
- Rinse and pat it dry.
- Pound the fish lightly
until the flesh becomes tender.
- Using a small sharp knife,
remove the backbone and as much of the flesh as possible through a
slit under the gills, taking care not to break the skin.
- Set the skin aside.
- Roast the flesh until it
changes color, then discard the bones and grind the flesh.
- Heat oil and sauté ground
spices until fragrant.
- Remove and allow to cool.
- Combine the sautéed spices
with ground fish, pounded coconut and egg.
- Stuff the fish skin with
this mixture.
- Make a slit in a bamboo
stick and clamp the stuffed skin with the slit bamboo.
- Tie both ends of the
stick.
- Wrap the fish with banana
leaf and grill until fish is firm.
- Remove the banana leaf and
continue to grill.
- brush fish with salted
thick coconut milk from time to time until it is cooked.
- Remove fish from heat and
cut before serving.
Note : In East Java, this
cuisine is called Otak-Otak Bandeng (Grilled Fish Mixture). The fish
is not brushed with thick coconut milk while grilling. Instead it is
fried or baked until cooked. The filling is made up of mashed
potatoes.
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