Resep Sate Bandeng

Instructions

1. Clean the milkfish. Remove the entrails, gills and scales.
2. Gently pound the milkfish with a pestle until the meat feels soft. Don't tear the skin.
3. Break the tail, by folding it to the right side then the left until you feel the tailbone is broken. Pull the spines through the gills.
4. Scoop out the flesh with a small spoon, setting aside the skin. Remove any thorns that are still in the meat taken.
5. Turn the fish skin to the outside. Scrape off any remaining meat that is still attached. Flip the skin back to the original part. Set aside.
6. Roast the milkfish until it changes color, set aside.
7. Heat oil, saute ground spices until fragrant and cooked. Add milkfish, roasted coconut, salt and sugar. Cook and stir until the spices are evenly distributed. Remove then let cool.
8. Once cold, add eggs and thick coconut milk, stir well. Turn off the heat.
9. Take the milkfish skin, fill it with some of the mixture. Tidy it up then clamp it with a bamboo blade. Wrap the fish in the remaining mixture, then wrap in banana leaves and pin.
10. Grill the milkfish satay along with the leaf wrapper until the entire surface of the leaf is evenly roasted and fragrant. Open the leaves, then grill them back and forth for a while.