- 1 head of milk fish, presto, chopped 3 parts
- 1 tablespoon lemon juice
- 3 bay leaves
- 15 g basil leaves
- banana leaves for wrapping
Seasonings:
- 5 pcs red chili
- 4 cloves garlic
- 2 cloves shallots
- 2 btr hazelnut
- 2 cm ginger
- 2 cm turmeric
- 1 teaspoon shrimp paste
- 2 tsp salt
- 3 bay leaves orange
- 2 stalk lemongrass, white part thinly sliced
Directions:
- Marinate milk fish with lime juice, let stand for 30 minutes, lift the drain.
- Blend all ingredients, mix with milk, mix well.
- Take 1 sheet of banana leaf, place bay leaves and basil leaves, put milk on it, wrap the form of rice cake, and then pin it with a stick. Steam for 30 minutes.
- Fish grilled on the embers of the fire to dry. Serve while still warm.
