- 1 (600g) Fresh milkfish
- 3 tablespoons oil
- 1/3 coconut, roasted, coarsely pounded
- 1 egg, lightly beaten
- 125 cc thick coconut milk from 1 coconut
- banana leaf
- 2-3 red chilies
- 2 teaspoons coriander, roasted
- 1/2 teaspoon cumin
- 1 teaspoon chopped ginger
- 2 teaspoons chopped galangal
- 1 teaspoon chopped turmeric
- 5 shallots
- 5 cloves garlic
- 1 teaspoon tamarind juice
- salt and sugar or brown sugar
- Clean fish and remove scales, fins, gills and entrails.
- Rinse and pat it dry.
- Pound the fish lightly until the flesh becomes tender.
- Using a small sharp knife, remove the backbone and as much of the flesh as possible through a slit under the gills, taking care not to break the skin.
- Set the skin aside.
- Roast the flesh until it changes color, then discard the bones and grind the flesh.
- Heat oil and sauté ground spices until fragrant.
- Remove and allow to cool.
- Combine the sautéed spices with ground fish, pounded coconut and egg.
- Stuff the fish skin with this mixture.
- Make a slit in a bamboo stick and clamp the stuffed skin with the slit bamboo.
- Tie both ends of the stick.
- Wrap the fish with banana leaf and grill until fish is firm.
- Remove the banana leaf and continue to grill.
- brush fish with salted thick coconut milk from time to time until it is cooked.
- Remove fish from heat and cut before serving.
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