Ingredients

• 1 Whole Fish (salt water)
• 5 cloves of shallot
• 7 cloves of garlic
• 5 big chillis
• 3 small chillis
• 1 tomato
• 1 chop of shrimp paste
• 1 small chop of palm sugar
• 1 tbsp tamarind water
• 1 tsp salt
• 2 lime leaves
• 1 lemongras
• 2 Bay leaves
• Cooking oil

Additional

• Sambal Matah
• Sambal Terasi
• Jukut Urap

Steps

• Prepare the spices, blend shallots, garlic, chillis, tomato, shrimp paste, and palm sugar using a blender.
• Saute the sauce with oil, lime leaf, lemongrass, bay leaf, and tamarind water. Cook until fragrant.
• Prepare the fish, split the fish along the side until it’s open, then coat with lime juice and sprinkle some salt. Leave it for a few minute until it absorb and the fishy smell disappear.
• Place the ball of the batter on the edge of the lemongrass stalk. Pull downwards while twisting the dough around the top end of the lemongrass stalk until it becomes a long circle.
• Grill the fish until half cooked, then rub the spices absorbed.
• Turn the fish back and forth until it is completely cooked.
• After it’s cooked, rub it with the seasoning.
• Serve with sambal matah or sambal terasi and jukut urap.