Sasate Bandeng ( West Java )

Material:

2 tail Milkfish @ 300 grams
1 tablespoon coconut Poya
50 ml thick coconut milk
3 tablespoons cooking oil for greasing
3 tablespoons cooking oil for sauteing
5 fruit chopped red onion
3 cloves garlic fried
1 / 2 tbsp Coriander powder
1 / 2 tsp pepper
1 / 2 tsp Terasi
2 pieces of orange leaves
1 / 2 teaspoon salt
Bamboo for flanking sufficiently

How to make:
Clean the fish, gills and feces through the gills (do not rip the belly of a fish).
Then hit-back at the fish with a knife until the fish bruises, broken spines of fish in the tail and pulling the bones through the gills and take the meat, discarding the fine thorns.
Mix meat poya fish with coconut, thick coconut milk, coriander, pepper and salt, mix well.
Fry onion, garlic with oil until yellow, then enter continue to fry shrimp until brown, remove cooking oil and puree.
Combine the fish meat mixture and stir well.
Insert the meat mixture into cavity of fish skin dalma through fish gills to resemble the original, done on both fish.
Clamp fish from head to tail and leather coat fish with cooking oil and salt, wrapped in leaves.
Grilled fish, cooked until browned.
Serve with sambal and lalap.