- 1 whole bandeng (milkfish) or
substitute sea bass or mackerel (about 700 g)
- 6 tbs. grated coconut, fried in a
dry pan until golden brown and pounded till fine
- 100 ml thick coconut milk from ¾
- 2 eggs, beaten
- banana leaves, or substitute foil
- 2 tsp. coriander seeds
- 6 shallots
- 3 cloves garlic
- 4 candlenuts
- 1 cm fresh gangale (lengkuas)
- 2 tsp. sugar
- salt to taste
- Scale and gut the fish through the
gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
- Carefully pound the fish with the
flat of a large knife. Massage it hard all over in order to release the meat from
- Remove the backbone of the fish but
leave tail and head in place: bend the tail towards the head until you feel the bone
snap. Carefully pull out the bone through the gill-opening. Take care not to
break the skin anywhere.
- Press out all the meat through the
gill-opening by pressing the fish with a spoon from the tail-end towards the head.
- Turn over the skin by pushing the
tail towards the head. Remove the bones then push the tail back through the head
opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the
tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten
eggs and the pounded Spice-paste. Blend till smooth. The consistency should be
like soft butter.
- Put the stuffing back inside the
fish through the gill-opening. Sew up the opening after stuffing the fish.
Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20
minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.
a freshly caught milkfish, because the skin would tear easily in a fish that has been
lying around for a while.
Make 3-4 servings.