Bloating Bertelok

ingredients

6 tails (1 kg) mackerel

2 chicken eggs

100 ml thick coconut milk, grated coconut ¼ of

Sambal belacan (shrimp paste from Bangka)

Seasonings, puree:

6 cloves garlic

6 grains of red onion

2 cm ginger

1 tablespoon white pepper grains

1 tbsp coriander grains

How to Make:

Siangi fish, wash. Body massage a fish until meat is ruined. Break the tail bone, and remove fish bones from the head (gill) slowly.

Remove the fish meat through the head by way of massaging the body to remove it from the skin. Keep the head and skin intact fish. Mix fish meat with spices, coconut milk, and eggs.

Transfer the fish mixture into the bag spray, cut the edges. Semprotksn into the body of the fish to form a solid whole fish.

Fish Fry in oil until cooked much. Remove and drain.

Serve with sambal belacan.